| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef tenderloin; 3/4 inch thick |
|
|
Fresh parsley |
|
|
Buttery-flavor cooking oil |
INSTRUCTIONS
Arrange beef cubes on platter and border with parsley. Heat oil on range to
400°; pour into fondue pot to depth of 2 inches. Place pot on table and
keep hot over canned heat. Spear meat with fondue fork or skewer and hold
in hot oil until browned as desired. Dip in desired sauce. Yield: 4 to 6
servings. Variations:
1. Chicken Fondue: Cut 3 whole chicken breasts (boned and skinned) into
1/2-inch cubes. Cook chicken in hot oil until lightly browned, 1/2 to 1
minute.
2. Shrimp Fondue: Cook 2 pounds medium shrimp (shelled and deveined) in hot
oil until lightly browned, about 1/2 to 1 minute.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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