| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Fondue | 1 | Servings | |
INGREDIENTS
| Chicken breast — OR | ||
| Beef tenderloin — OR | ||
| Pork tenderloin — OR | ||
| Lamb — OR | ||
| Veal — see note | ||
| 3 | c | Chicken broth — or beef |
| Broth |
INSTRUCTIONS
Note: Plan on 1/3 - 1/2 pound of meat per person. Cut the meat into paper-thin slices. Do not season the meat, or else the broth will become too salty with succesive meat-dippings. Put the broth into the fondue pot and heat to boiling. (If using an electric fondue pot, bring to a boil on the High setting, then reduce the heat to Medium to keep the broth at a rolling boil while cooking the meat. Spear strips of raw meat with a fondue fork. Place into hot broth; cook until done. Serve with a dipping sauce. Some suggestions: Hot Mustard Sauce, Sweet & Sour Sauce, Soy Sauce. To complete the Oriental menu, serve with rice (plain or seasoned), a cucumber or green salad or vegetable, fresh fruit and an almond or fortune cookie. Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:41 -0400 From: "Ilene D. Warfield" <[email protected]> Recipe By :
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