Cuisines of the Alps by Kay Shaw Nelson

Author:Kay Shaw Nelson
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2004-10-01T07:00:00+00:00

Cut off any fat from the beef, discard it, and cut the beef into 1-inch cubes. Pile the beef on a platter or wooden board. Before cooking the meat, have the table set with an empty plate, long-handled fork, dinner fork (and other necessary implements if other foods are included) for each person.

Heat V12 to 2 inches of oil in the fondue pot. To cook the meat, each person spears a cube of meat with a long-handled fork and cooks it in the hot oil to the desired degree of doneness. The meat is then dipped in one or more of the sauces, removed from the long-handled fork onto the plate, and eaten with a dinner fork. Continue cooking until all the meat is used.

Mustard Sauce

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