Lagrange Fondue Festiv' 3492 Series Notice page 45

RECIPES
FONDUE BOURGUIGNONNE
Plan on 150g to 200g of beef (filet, sirloin or extra lean rump steak)
per person cut into 2cm cubes.
½ liter of oil (you can use a "special fondue" oil seasoned with
herbes de Provence).
You can enjoy this meat accompanied by capers, gherkins, onions,
mustard, ketchup and various sauces.
SAUCES FOR FONDUE BOURGUIGNONNE
Sauce Diable
Ingredients: ¼ liter of white wine, 2 shallots, 1 teaspoon of ketchup,
1 teaspoon of mustard, Pepper and fine herbs.
Chop the shallots, put them in the white wine, heat and bring
them to a boil until they are reduced by roughly half. Off the flame,
add the mustard, the ketchup, a big pinch of pepper, a small handful
of various chopped fine herbs (chives, parsley, chervil, tarragon).
Tartare Sauce
Ingredients: 1 egg, 1 teaspoon of mustard, 1dl of oil, 1 tablespoon
of vinegar, 1 onion, Gherkins, Capers, Fine herbs, Pepper and salt.
Cook the egg until it is hard, crush the yolk. Dilute with the mustard
and a few drops of vinegar. Pour in the oil slowly, stirring as for
mayonnaise. Add the remainder of the vinegar,
chopped capers, the same quantity of gherkins and fine herbs.
Roquefort Sauce
Ingredients: 2 tablespoons of Roquefort, ½ cup of crème fraiche,
1 cup of mushrooms cut into strips, Salt and pepper, Gin.
Mix the crème fraiche and the Roquefort into a homogeneous mass.
Add the mushrooms. Season. Sprinkle on the gin.
Light mayonnaise with curry and fine herbs
Ingredients: 15cl of mayonnaise, 15cl of crème fraiche, 1 tablespoon
of soy sauce, ½ tablespoon of curry powder, 1 or 2 tablespoons of
chopped fine herbs.
Mix the mayonnaise with the cream and add the other ingredients
to the preparation.
For
Ingredients: 400g of Comté, 400g of Beaufort, 400g of gruyère, 3dl
of dry white wine, 1 glass of kirsch, 1 spoonful of starch , 1 clove
of garlic, Pepper and nutmeg.
Large quantities of stale bread cut into large cubes.
Rub the inside of the fondue pot with the clove of garlic. Cut the
cheese into small cubes or grate it. Put into the fondue pot with the
wine and bring to a boil over a low flame, stirring constantly with
a wooden spoon. Dilute the starch with the kirsch, and pour this
mixture into the fondue, stirring it constantly. The fondue must look
like a smooth and homogeneous cream. Add pepper or nutmeg.
2 tablespoons of
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FONDUE SAVOYARDE
6 people:
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