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Fondue Bourguignonne

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This is the traditional meat fondue using good quality Steak. However, mixed meat fondues are also popular. Small sausages, Bacon rolls, Pork, Chicken and liver can be included-but do make sure they are cooked through thoroughly. The meat and sauces can be prepared a day in advance, and can be served with jacket potatoes, French bread and salads.

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Fondue Bourguignonne


Ingredients Needed For Fondue Bourguignonne
* 1 bay leaf
*1 clove garlic
*2 lbs filet of Beef
*1 pint oil (for frying)


Directions To Prepare Fondue Bourguignonne
Prepare the meat; trim away any fat and cut into 2.<BR>
5 cm (1-inch) cubes.<BR>
Dry the meat on kitchen paper and divide between four or five small dishes.<BR>
Heat the oil in the fondue pot to the correct temperature of 190°C/375°F.<BR>
Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute.<BR>
If the oil is too hot and smoking, allow it to cool slightly.<BR>
Carefully transfer the fondue pan to its lighted spirit stove to keep hot.<BR>
Drop in the bay leaf and garlic, for extra flavouring.<BR>
Each person cooks the cubes of meat, in the oil until done to the individual's taste.<BR>
Transfer the meat from the fondue fork onto an eating fork and dip into a sauce.<BR>
Offer a selection of sauces to dip the meat, curry sauce, garlic Mayonnaise, pepper sauce, mustard sauce.



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Monday, November 20, 2017, 4:59 pm


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