Fondue Bourguignon Recipe
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Ingredients: |
Ingredients: Top quality, lean beef (tenderloin) or shrimp, chicken or hamburger balls- approximately 7 ounces per guest, cubed, dry and at room temperature
New pure vegetable or peanut oil for cooking
Sauces, as desired - prepare ahead of time,
refrigerate overnight and remove ½ hour before meal
Essential equipment: Fondue Pot and long forks
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Directions: |
Directions:Place raw meat (separating different kinds) on a salad plates beside each dinner plate with Fondue Pot in center of table. Have the pot so no one has to reach too far.(Preheated oil on the stove, if desired. Be very careful transporting hot oil!!!) Check the temperature by floating small chunks of bread in the oil. When the bread is brown and sizzling the oil is ready! Remove bread and begin cooking. Each person spears a piece of meat on his fork, carefully puts it into the oil and lets it cook to the desired doneness. (I only takes a few minutes. After a try or two, you'll get the hang of it.) Take out the cooked meat, immediately put in a new piece to cook, and enjoy the cooked piece with your choice of sauce. If there are children, an adult may need to help retrieve their forks! Put out the flame when all the cooking is finished. (Use fresh oil each time you cook.) |
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Number Of
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Number Of
Servings:4 to 6 per Fondue Pot |
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Personal
Notes: We first had Fondue when we were stationed in Germany in the late 60's. It became one of our favorite meals, even when the children were young, It seems to go in and out of fashion with the "in" crowd, but it has stayed a favorite meal for family or guests with a light soup, a starch, veggie and a green salad. Each person can cook his meat exactly the way he prefers. Ellen's family experimented with the other meats and shrimp. (The oil does not seem to pick up all the different flavors.)
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