1 pound pork tenderloin, cut across grain into 1/8 inch slices
1 1/2 pounds chicken breasts, boned, cut across grain into bite size pieces (1/4 inch thick)
1 1/2 cups dry white wine (Sauterne, Rhine, Riesling)
3 cans (10 1/2 ounces each) condensed chicken broth (bouillon)
Ginger-Soy Sauce:
1/4 cup soy sauce
1/4 cup water
1 tablespoon cooking sherry
1 teaspoon sugar
1/2 teaspoon ginger
1/4 teaspoon salt
Honey-Mustard Sauce:
1/4 cup prepared mustard
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon rosemary leaves
1/8 teaspoon pepper

Preparation Instructions:

Prepare meats or have meat retailer prepare them. Prepare sauces. Cover meat and sauces; refrigerate. remove from refrigerator about 15 minutes before serving.

Into metal fondue pot, pour wine. From 3 cans of broth, add enough broth to fill pot 1/2 full. add remaining broth as needed. Heat to simmer. Transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of broth.

Spear pieces of meat with fondue forks and place in hot broth. Cook 2 to 4 minutes or until done. Dip into sauces. 4 servings.

Ginger-Soy Sauce: Mix soy sauce, water, cooking sherry, sugar, ginger and salt. About 1/2 cup.

Honey-Mustard Sauce: Mix mustard, honey, salt, rosemary leaves, and pepper. About 1/2 cup.