Fondue orientale

1 Servings

Ingredients

Quantity Ingredient
Chicken breast -- OR
Beef tenderloin -- OR
Pork tenderloin -- OR
Lamb -- OR
Veal -- see note
3 cups Chicken broth -- or beef
Broth

Directions

Note: Plan on ⅓ - ½ pound of meat per person.

Cut the meat into paper-thin slices. Do not season the meat, or else the broth will become too salty with succesive meat-dippings.

Put the broth into the fondue pot and heat to boiling. (If using an electric fondue pot, bring to a boil on the High setting, then reduce the heat to Medium to keep the broth at a rolling boil while cooking the meat.

Spear strips of raw meat with a fondue fork. Place into hot broth; cook until done.

Serve with a dipping sauce. Some suggestions: Hot Mustard Sauce, Sweet & Sour Sauce, Soy Sauce.

To complete the Oriental menu, serve with rice (plain or seasoned), a cucumber or green salad or vegetable, fresh fruit and an almond or fortune cookie.

Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:41 -0400 From: "Ilene D. Warfield" <IWarfield2@...> Recipe By :

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