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Postby moosiemoosiegander » Tue Dec 04, 2007 1:31 am

I read an interesting snippet of info that the first instance of fondue appears in the Iliad, citing a recipe for a warm sauce made with cheese and wine, and fondue bourgignonne (sp?!) ie. the one with the oil and the meat originated in medieval Burgundy!

I'm just trying to find some more evidence for it, but it's a rather interesting snippet, I thought!

And here's me thinking it was a 1970's fad!

I'm up and dressed, what more do you want?

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Postby Cat » Sun Dec 09, 2007 3:50 pm

I'm mentioning this because her research is usually very good, Lindsay Davies mentions a 'four-cheese glaze' for meat on a number of occasions in her Falco novels. (Vespasian's Rome). You get biscuits and everything.
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