| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 3 | lb | Filet or sirloin; cut in 3/4-inch cubes |
| 1/2 | lb | Butter (no substitute!) |
| 3/4 | c | Olive oil or cooking oil |
| 3 | tb | Dijon mustard |
| 10 | tb | Butter |
| 5 | tb | Worcestershire |
INSTRUCTIONS
About 20 minutes before serving, heat butter and oil in saucepan. When mixture bubbles, pour into a 2-quart fondue pan. Oil should not be more than 2 inches deep. When oil begins to bubble, spear meat cube with fondue fork and lower into hot oil. Fry for 2-3 minutes, or to taste. Guests may be provided individual dishes of several sauces or a communal pot where all may dip into it. To make mustard sauce, combine mustard, butter and Worcestershire in saucepan. Stir until butter melts; serve hot but do not boil. Makes 1¬ cups sauce. MRS BILLY BROOKS (MARGARET) HOLLY GROVE, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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