Meat or Seafood Fondue Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Fondue · Main Dishes

Meat or Seafood Fondue

From Dorothy McNett's Recipe Book at To serve as a main dish, allow about 1/2 pound meat per person.

Boneless beef sirloin or tenderloin
Chicken breast
Boneless leg of lamb
Salmon or swordfish steak
Medium raw prawns, peeled and deveined
Large raw scallops

Peanut or safflower oil

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.

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