Meat fondues

Introduction: There are several kinds of meat fondues, they are briefly mentionned below, but only the "fondue Bacchus", for which I have my own recipe is presented here.

Warning: Most meat fondues are eaten using a meat fondue fork and a meat fondue pot. These are different than the cheese fondue forks and the cheese fondue pot (caquelon).

Main kinds

Fondue Bourguignonne		Beef meat (usually) diced and cooked in boiling oil (sometimes with herbs), served with a variety of dipping sauces
Fondue Bacchus	The recipe	Diced meats (beef, chicken), cooked in a wine and mushrooms broth, served with a variety of dipping sauces
Fondue Bressane		Diced chicken, breaded, cooked in boiling oil, served with a variety of dipping sauces
Chinese fondue		Thin slices of beef and other measts, cooked in a broth, served with a variety of dipping sauces
Shabu shabu		Thin slices of beef, vegetable, mushroons, cooked in a broth

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