RECIPES
FONDUE RECIPES
FONDUE BOURGUIGNONNE
(fondue pot)
Purchase 150 to 200 g of beef per person (let, ribeye or trimmed
rump steak) and have the butcher cut it into 2 cm cubes. ½ l oil
seasoned with herbes de Provence.
Serve the meat with capers, pickles, onions, mustard, ketchup and
other sauces.
FONDUE SAVOYARDE
(for 6 persons)
400 g Comté cheese, 400 g Emmental 400 g Gruyère, 3 dl dry white
wine, 1 glass kirsch, 1 spoon starch, 1 clove garlic, pepper or nutmeg
to taste, plenty of stale bread cut into large cubes.
Preparation: Rub the inside of the fondue pot with the garlic clove.
Cut the cheese into small cubes or grate. Place the cheese in the
fondue pot with the wine and bring to a boil over low heat while
stirring constantly with a wooden spoon. Thin the starch with the
kirsch and then pour the mixture into the fondue while continuing to
stir. The fondue should look creamy, smooth and uniform. Add the
pepper or nutmeg.
CHINESE FONDUE
150 to 200 g white meat (chicken, veal or pork) per guest, cut into
small pieces, ½ l of chicken bouillon avoured with a little sherry.
Place the meat pieces on forks and in the bouillon and cook as for
the Fondue Bourguignonne. Serve soy sauce or other Chinese sauces
on the side along with rice seasoned with bouillon.
SEAFOOD FONDUE
(for 4 persons)
200 g sh (e .g ., monksh, sole, bass) per person, diced (keep
the heads and bones for the court- bouillon), 1 onion, 2 cloves,
1 herb bouquet (bay leaf, parsley, thyme, celery), 10 juniper seeds,
75 cl dry white wine, 2 lemons, salt and pepper.
Preparation: Preparing the court-bouillon: place the sh heads and
bones in a pan with 25 cl of water and the onion, herb bouquet,
juniper seeds and cloves. Cook for 30 to 40 minutes. During cooking,
cut the remaining sh into pieces and squeeze the lemons over
them. When the court-bouillon is ready, strain it into the fondue
pot; do not bring to a boil. Dip the sh pieces into the bouillon and
serve with remoulade sauce and rice.
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ENG
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