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Peter's Fondue

Fondue.Chef's picture
Ingredients
  Onion 1 , finely chopped
  Butter 4 Ounce
  Plain flour 2 Ounce (1/2 Cup)
  Milk 1 Cup (16 tbs)
  Pureed chicken livers 1⁄2 Cup (8 tbs)
  Cream 1⁄2 Cup (8 tbs)
  Tomato paste 1⁄2 Cup (8 tbs)
  Worcestershire sauce 2 Tablespoon
  Cayenne pepper 1 Teaspoon
  Salt To Taste
  Parmesan cheese 2 Ounce (1/2 Cup)
  Cognac 1⁄4 Cup (4 tbs)
  French bread 1 (For Serving)
Directions

MAKING
1. In a pan melt butter and saute onion gently such that soft.
2. Stir in flour, cook for 2-3 minutes and add milk, pureed chicken livers, cream, tomato paste, Worcestershire sauce, cayenne pepper and salt.
3. Cook gently with cover stirring occasionally for 10 minutes.
4. Remove from heat, add cheese, stir until melted and blend in cognac.

SERVING
5. Cut French bread into 1 -inch cubes and serve with the fondue.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Chicken
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes

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