| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Cklive14 |
1 |
servings |
INGREDIENTS
|
|
Vegetable shortening for deep-frying |
| 1 |
lb |
Beef tenderloin; well-trimmed, cut |
|
|
; into 3/4-inch cubes |
| 1 |
lb |
Boneless leg of lamb; well-trimmed, cut |
|
|
; into 3/4-inch cubes |
INSTRUCTIONS
Melt enough vegetable shortening in a metal fondue pot to come
halfway up the sides. Heat on the kitchen stove over high heat until
a deep-frying thermometer reads 375 degrees. Transfer the pot to a
fondue burner with a high flame.
Allow guests to cook their meat to their own taste. Serve with aioli,
Roquefort mayonnaise and roasted red pepper and almond sauce.
Yield: 4 to 6 servings
*Aioli: Mix 1 cup mayonnaise with 1 garlic clove, crushed through a
press. Roquefort Mayonnaise: Mix 1/2 cup mayonnaise, 1/2 cup sour
cream, 3 ounces crumbled Roquefort, and 1/4 teaspoon freshly ground
pepper.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9275
Converted by MM_Buster v2.0l.
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