Taurus White and Brown FF2 Mode D'emploi page 14

FONDUE BOURGUIGNONNE
SERVES 6:
1,8 Kg of beef specially for fondue
1 clove of garlic
1 litre of frying oil or oil specially for fondue
1 small bunch of herbs
Salt
Dipping sauces
- Dice the beef.
- Heat the oil in a pan and add the herbs.
- Rub the inside of the fondue pot with the clove
of garlic, add a pinch of salt.
- When the oil's hot, carefully pour it into the
fondue pot.
- WARNING: hot oil may cause serious burns;
take all necessary precautions before pouring
the oil into the fondue and keep children away
during handling. Do not pour the oil near fragile
and/or flammable materials.
- Each diner gets a piece of meat on their fork
and dips it in the sauce in the fondue pot for the
desired cooking time.
FONDUE SAVOYARDE
SERVES 6:
500g Beaufort cheese
500g Emmental cheese
500g Tomme de Savoie cheese
- 1 litre of dry white wine
1 small glass of kirsch
½ a teaspoon grated nutmeg
Salt, pepper
3 baguettes (from yesterday or the day before)
- Remove the rind from the cheese and dice.
- Pour the wine into the fondue pot and heat on
medium power for ten minutes.
- When the wine is hot, gradually add the cheese
and let it melt, stirring in a figure 8 with a wood-
en spoon to achieve a smooth texture.
- Add the salt, nutmeg and then the kirsch.
- Dice the bread.
- Each diner gets a piece of bread on their fork
and dips it in the sauce in the fondue pot until
the bread is covered in cheese, without it falling
inside.
FONDUE CHOCOLATE
SERVES 6:
500g dark cooking chocolate
50cl pouring cream
Fresh fruit, diced
Soft, jelly-type sweets
1 lemon
- Grate the chocolate.
- Dice the fruit, put it into bowls and sprinkle with
lemon juice.
- Heat the cream, gradually add the chocolate,
constantly stirring with a wooden spoon.
- Each diner gets a piece of fruit or a sweet and
dips it in the fondue pot until it is covered in
chocolate.
FONDUE CHINA
SERVES 6:
450 g beef
450 g chicken
450 g fresh salmon or tuna
450 g raw prawns
1 litre of hot beef or chicken stock
1 carrot
1 onion
½ a leek
50g dried black mushrooms
½ stalk lemongrass
1 table spoon soy sauce
1 table spoon ginger powder
A few sesame grains
- Dice the beef, chicken and salmon or tuna.
- Peel the prawns and store them in the fridge.
- Pour the stock into the fondue pot and heat on
medium.
- Add the vegetables, chopped onion and lemon-
grass, soy sauce, ginger and sesame grains.
- Stir well and cook over a low heat for twenty
minutes.
- Each diner gets a piece of meat or fish on their
fork and dips it in the sauce in the fondue pot for
the desired cooking time.