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Oriental Fondue

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Ingredients
  Sweetbreads 8 Ounce
  Salt 1 Pinch
  Vinegar 2 Drop
  Calf kidney 8 Ounce
  Veal cutlets/Scallops 8 Ounce
  Sirloin steak 8 Ounce
  Lean pork 8 Ounce
  Calf liver 8 Ounce
  Chicken stock 3 1⁄2 Pint
  Dried mixed herbs 1⁄2 Teaspoon
  Dry sherry 2⁄3 Cup (10.67 tbs)
Directions

Put the sweetbreads in a pan, cover with water and add a pinch of salt and a few drops of vinegar.
Bring to the boil and drain.
Cut the kidneys, veal, steak, pork, liver and sweetbreads into thin slices and place in separate containers.
Place the chicken stock, herbs and sherry in a metal fondue pan and bring to the boil on the stove.
Bring to the table and place on the spirit burner.
Spear the individual slices of meat and cook in the liquid.
Serve with crusty French bread and a selection of salads and sauces.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Feel: 
Meaty
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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