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Fondue Bourguignonne (Meat Fondue)
4 people
1 kg beef filet
Vegetable oil
Salt, pepper from the mill
1 glass pearl onions
Baguette bread
Various dips
Cutthemeatintocubes(2–3cm)andplacethemontoa
plate.
Heat up the oil as described in the manual. Put the meat onto
the fondue fork. Put the fork onto the fork holder of the splash
guard and dip it into the oil in the fondue pot.
Cook the meat according to your taste.
After the meat is done, season it with salt and pepper.
Serve it with baguette , and your favourite dips.
Fondue Chinoise
4 people
800gmeat(pork,chicken,turkey,etc)
1–1.2Lbroth(vegetableormeat)
200gvegetables(e.g.carrots,leek,springonions,ginger,etc.)
Variations: add some sherry, cognac, wine, etc. to your broth.
Cutthemeatintocubes/slicesandplacethemontoaplate.
Wash and cut the vegetables into thin slices.