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Meat or Seafood Fondue
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. To serve as a main dish, allow about 1/2 pound meat per person.
Boneless beef sirloin or tenderloin
Select one or more of the above. Cut meat, chicken, and fish into bite-sized cubes. Arrange cubes of meat on a platter. Arrange chicken on another, and fish / seafood on another. Refrigerate until about 30 minutes before cooking. Use a fondue pot that is cast iron, enamelled metal, or other metal suitable for heating oil. Put oil in pot, filling no more than 1/3 full, or to a depth of 3 inches. Heat to 375 degrees. Spear a cube of meat or seafood with a fondue fork and hold it in the hot oil until cooked, about 1-2 minutes. Remove from the fondue fork and put on a plate, use another fork for eating! Serve with a selection of 3-5 sauces.
Recipe created 2002-01-14.