- 1.5 liters of alsace white wine
- 1 white onion
- laurel leaves
- 2 cloves
- pepper, in its original forms
- 1 leaf of sage
- 1.5 kg veal
The Fondue Alsacienne is a finger licking dish originating from the town of Alsace, east of France. Fondue has been lauded as one of the most famous dipping sauces in the world. It is often made up of different kinds of melted cheese (it can be just one cheese as well), garlic, white wine, seasoning, etc.
This is usually eaten by dipping a slice of bread that is stuck to a long fork. However, now there have been different variations in the fondue that take place across the globe.
The laurel leaves, also known as bay leaves, come with numerous benefits and nutritional content. This is why these leaves have been a necessary part of the culinary and medicine; world for years, dating back to Roman times.
One of the resounding benefits of laurel leaves is that they have a very strong impact on the digestive system. Some of the proteins that we consume on a daily basis can be a little bit difficult to digest; however, the enzymes that are present in the bay leaves will help encourage the digestion of even the most difficult to digest protein elements.
The caffeic acid and rutin present in the bay leaves work to enhance our heart’s health.
How to Make Fondue Alsacienne
The veal meat used in this dish is known as a nutritional powerhouse. Studies have shown that 3 ounces of cooked and trimmed veal make up 10% of the calories of 2,000 calorie diet. Veal tends to deliver 10% of the everyday proportions of protein, niacin, zinc, Vitamin B12, and Vitamin B6.
The calves are usually raised on the family farms that offer a lot of natural; and overhead lighting. They are housed by the farmers in order to protect them from harsh weather and to feed them and monitor them.