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Fondue Orientale

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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" <IWarfield2@AOL.COM>
Recipe By     :

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