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DISH: Swiss Fondue Bourguignonne

Another delightful fondue which has become a favorite dish in America in recent years is this one of a beef.

It differs, however, from the famous cheese fondue in that the meat is cooked in oil and dipped in sauces afterwards. There is great appeal to this type of cookery, as all the ingredients can be prepared beforehand and the beef is cooked by the guests at the table.

Necessary for the cooking is a fondue pot or similar utensil, long-handled forks, dinner plates, and small bowls for the sauces. If the hostess wishes to serve a first course, she should plan a light one, such as a clear soup. Traditional accompaniments for the fondue are deep-fried, thinly sliced potatoes or baked potatoes and a green salad.

The Swiss enjoy a dry red wine with the fondue. Although any good beef may be used, a tender cut such as sirloin is preferable. A few sauce recipes are included below but prepared sauces may be used if desired. These might include tartar or chill sauce or Russian dressing.

3 pounds boneless beef tenderloin, sirloin or other beef. Peanut or vegetable oil. Salt, pepper, and assorted sauces.

Cut off any fat from the beef and discard it. Cut the meat into one-inch cubes. Pile on a platter or wooden board. When it is time to cook the meat have the table set with empty plate, long-handled fork, dinner fork ( and other necessary implements if other foods are included) for each person. Enough oil to be one and a hald to two inches deep is put into the fondue pot and heated. Each person spears a cube of meat with long-handled fork and cooks it in the hot oil to the desired degree of doneness. The meat is then taken from the long-handled fork onto the plate and eaten with a dinner fork after dipping in one or more sauces. Continue the cooking until all the meat is used.

 

ASSORTED SAUCES

Garlic sauce. Crush 4  cloves of garlic and mix with 1 cup of mayonnaise and 1 teaspoon curry powder.

Mustard sauce. Combine 1 cup sour cream, 2 tablespoons prepared mustard, and 2 teaspoons prepared horseradish.

Tartar sauce. Combine 1 cup Mayonnaise, one quarter cup chopped sweet pickle, 3 tablespoons chopped green onion, 1 tablespoon minced fresh parsley, 1 teaspoon prepared mustard, and pepper.

Russian Dressing. Combine 1 cup mayonnaise, half cup chili sauce, 3 tablespoons pickle relish, salt, and pepper.

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