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Paper-thin sliced meat for fondue?

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Paper-thin sliced meat for fondue?

amandine | | Apr 9, 2007 05:34 PM

My French-Canadian mom makes a great broth-based fondue for cooking thin slices of beef and veal. Properly-sliced meats for this purpose are readily available in her home province, but we haven't been able to find it in L.A. And the butchers at Bristol Farms in Pasadena tried but didn't succeed (much too thick-- to begin with, they didn't even know what my mom wanted when she asked for meat sliced for fondue, which is a problem...).

Anyone out there know where we might have better luck? Merci.

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