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Meat fondueIngredients:steak, veal tenderloin, fricandeau, chicken breast, pork liver, ground beef, tenderloin, turkey fillets, (optional shrimps and fish)vegetables:mushrooms, pieces bell pepper, pieces onion, spring onionextra:fondue pan and oil |
If shown, hover = photo = conversion© Janneke's Recipe pages - fondue and gourmet recipes
How to prepare:Reckon per person 200-250 gr meat. Cut the meat in cubes of approximately 1.5 cm and arrange the cubes meat (chicken separate) on a nice plate (or several plates when fonduing with 4+ persons).Use fondue forks for the meat. Careful: the forks are getting hot!Heat the oil, place on a rechaud on the table.The meat: quick cooking meat cut in cubes. Fry the meat brown in the oil.Side dish: French bread, lettuce, radise, slices pepper, tomatoes, salad, spring onion, gherkins.Sauces: for example garlic sauce, cocktail sauce, tzatziki, herb butters.
First published: April 12, 2003, Netherlands |
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