Our group of friends is getting together for a Fondue Christmas Party. We'll have the cheese/appetizer course, salad, meat and veggies, and then dessert. I'm in charge of the meat course.
I thought I'd cook the veggies separate and serve them along side the meat. We'll fondue filet mignon and chicken. I'm not sure, however, what to use as the liquid. I've heard of vegetable broth or oil. Does anyone have any experience with either or any recommendations? I've been looking at recipe sites to no avail.
Thanks so much for your help!!
Meredith