Fondue Bourguignonne
By: Anonymous
Published: Friday, February 12, 2010 - 2:09am

Ingredients




4 cups Vegetable oil
(or a mix of vegetable and 8 ounces Beef tenderloin cut into small cubes
or strips
8 ounces Boneless skinless chicken breast cut into small cubes
or strips
1 tablespoon Olive oil
Salt to taste
Freshly-ground black pepper to taste
cup Ground pork
teaspoon Minced garlic
1 teaspoon Minced shallots
1 Egg yolk
1 teaspoon Mustard
4 smalls Red-skinned potatoes quartered,
and cooked until tender
cup Three sauces
(such as Aioli, barbecue sauce, Bearnaise and

Preparation

1 Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from f