| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter (no margarine!) |
| 3/4 |
c |
Olive or cooking oil |
| 3 |
lb |
Filet or sirloin; cut in 3/4-inch cubes |
| 3 |
tb |
Dijon mustard |
| 10 |
tb |
Butter |
| 5 |
tb |
Worcestershire sauce |
INSTRUCTIONS
MUSTARD SAUCE
Twenty minutes before serving, heat butter & 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 with fondue fork &
lower into hot oil. Fry for 2-3 minutes to taste. Dip in sauce. Yields 6
servings. Mustard Sauce: Combine mustard, butter & Worcestershire in
saucepan. Stir until butter melts. Serve hot, but do not allow to boil.
Yields 1-1/4 cups.
RHONNIE CROWLEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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