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Pheasant Fondue

Fondue.Chef's picture
Ingredients
  Tomato puree 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm), crushed
  Swiss cheese 4 Cup (64 tbs), grated (1 Pound 4 Ounce)
  Cream 2 Tablespoon
  Cornflour 1 Tablespoon
  Pepper To Taste
  Oregano To Taste
  French bread 1 (For Serving)
  French bread 1
  Cabanossi 1 (For Serving)
Directions

MAKING
1. In a fondue pot, heat tomato puree with garlic and stir in cheese such that melted.
2. In a cup or a bowl blend cream with cornflour and add to the tomato mixture.
3. Stir such that it thickens and season with pepper and oregano.
4. Cut cabonossi and French bread into 1-inch pieces

SERVING
5. Serve the fondue with the cut bread pieces.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Cheese
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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