Lagrange Fondue Festiv' 3492 Series Notice page 46

FONDUE BRESSANE
Children's' favorite!
For 4 people:
Ingredients: 600g of chicken or turkey filet, 1 egg, Salt and pepper,
1 package of bread crumbs, 1L of oil, Choice of sauces, Potatoes,
rice or potato chips.
Cut the chicken (or turkey) filets into regular pieces, not too large.
Pour the bread crumbs into a plastic box. Break the egg in a bowl
and season it. Add some water or milk and beat with a fork. Mix in
the pieces of chicken and then put the meat in the bowl containing
the bread crumbs. Hermetically close and shake the bowl so that
all of the pieces are regularly breaded. Put them on a serving plate.
Heat the oil in the fondue pot and put it on the food warmer in the
center of the table. The dinner guests can cook their own meat,
as for the fondue bourguignonne, and then add the sauces of their
choice. Accompany it with potatoes, white rice or potato chips.
SEAFOOD FONDUE
For 6 people:
Ingredients: 600g of fish (cod, salmon, turbot) cut into cubes (keep
the heads and the bones for the court-bouillon), 6 raw jumbo shrimp
(prawns), 6 raw scallops, 1 onion, 2 cloves, 1 bouquet garni (sweet
bay, parsley, thyme, celery), 75cl of dry white wine, 2 lemons, Salt
and pepper.
Preparation of the court-bouillon: put the fish scraps in a pot in
cl of water with the onion, the bouquet garni, and the cloves.
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Cook 30 to 40 minutes. During this time, cut the fish into pieces
and sprinkle them with lemon juice. Once the cooking of the court-
bouillon is finished, strain it through a strainer above the fondue pot
without boiling it. Soak the fish cubes in this bouillon accompanied
by a remoulade sauce and rice.
For people:
4
Ingredients: 800g of rump steak filet cut into very thin slices, 1 liter
of light red wine, 1 onion spiked with sweet bay and cloves, 1 carrot,
1 small leek, 1 turnip, 1 small celery, Chopped garlic, onion, parsley,
4 egg yolks for the final bouillon (optional), White rice.
Trim the vegetables and cut them into fairly large pieces.
Prepare the sauces.
Pour the red wine into the fondue pot, add to it the spiked onion
and the vegetables and bring to a boil. Let simmer for
Bring the fondue pot to the table.
Present the meat on serving plates and the sauces in ramekins.
The dinner guests cook their meat in the wine and season it to taste.
At the end of the meal, put one egg yolk in a bowl for each dinner
guest. Sprinkle with chopped parsley and pour on the boiling wine.
Add one spoonful of white rice to finish and stir well before eating.
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WINE FONDUE
15
minutes.