Fondue orientale
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chicken breast -- OR | ||
| Beef tenderloin -- OR | ||
| Pork tenderloin -- OR | ||
| Lamb -- OR | ||
| Veal -- see note | ||
| 3 | cups | Chicken broth -- or beef |
| Broth | ||
Directions
Note: Plan on ⅓ - ½ 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@...> Recipe By :