Free Recipe Classic Beef And Lamb Fondue
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Classic Beef And Lamb Fondue Recipe
Vegetable shortening for
-deep-frying
1 lb Beef tenderloin;
-well-trimmed, cut
; into 3/4-inch cubes
1 lb Boneless leg of lamb;
-well-trimmed, cut
; into 3/4-inch cubes
Classic Beef And Lamb Fondue Preparation
Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat on the kitchen stove over high heat until a deep-frying thermometer reads 375 degrees. Transfer the pot to a fondue burner with a high flame. Allow guests to cook their meat to their own taste. Serve with aioli, Roquefort mayonnaise and roasted red pepper and almond sauce. Yield: 4 to 6 servings *Aioli: Mix 1 cup mayonnaise with 1 garlic clove, crushed through a press. Roquefort Mayonnaise: Mix 1/2 cup mayonnaise, 1/2 cup sour cream, 3 ounces crumbled Roquefort, and 1/4 teaspoon freshly ground pepper. Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9275 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Classic Beef And Lamb Fondue?
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