2 C. heavy cream
4 T. butter
8 anchovy filets, rinsed and finely chopped
1 tsp. minced garlic
1 cucumber, peeled, seeded cut into strips
2 carrots cut in strips
1 green pepper, cut in strips
1 sweet red pepper, cut in strips
4 ribs celery, cut in strips
1 bunch scallions, cut in 2" lengths
12 cherry tomatoes
1/4 lb. fresh mushrooms, quartered
Bread sticks

Heat cream, stirring constantly, to a boil in a 1-quart saucepan over a low flame. Cook stirring constantly until thickened and reduced to 1 cup. Melt butter in a small skillet over low flame; add anchovies and garlic. Stir in reduced cream; heat through, stirring constantly. Transfer to a Fondue pot to keep warm. Serve with chilled vegetables and bread sticks