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Food for Fondue
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La Belle Cuisine
"They" say that fondue is back. I hope
it really is because it's delicious, easy to prepare and a delightful way to
entertain. I have very fond memories from the
mid-1960's of dining with friends who loved
to serve Beef Fondue. We never
tired of it and are looking forward to participating
in its revival. (MG)
2 pounds fillet of beef
Cut the beef into 3/4- to 1-inch cubes. Place the meat in a serving
or on a platter and garnish it with
1 cup unsalted butter
by melting it in a small saucepan over low heat until froth rises.
Carefully spoon off the froth and pour the clear fat off of the milky sediment that
settles to the bottom. Combine the clarified butter with
2/3 cup peanut oil
in a fondue pan and heat the mixture until it bubbles. Adjust the
keep the butter and oil bubbling hot all during the cooking process. Put
fondue pot in the center of the table within easy reach of all guests.
Supply each guest
with a fondue fork and a dinner fork. Arrange on the
table an assortment of sauces and
relishes. A total of six is traditional.
Each guest serves himself with cubes of raw beef and the selection
sauces and relishes. With a fondue fork, a cube of beef is speared and
boiling fat until it is cooked to taste. The beef is removed to
the plate and transferred
to a cool dinner fork. The meat is dipped into
Some sauces suitable for fondue are
mayonnaise, curry cream, anchovy mayonnaise, mustard cream and horseradish cream. Relishes
are chutney, bottled horseradish, hot and
mild mustards, mustard pickles, pickled onions,
pickled beets, olives,
capers and chopped scallions.
1 cup mayonnaise
2 tablespoons heavy cream
2 tablespoons tomato purée
A dash of Tabasco
1 medium tomato
In a bowl combine the mayonnaise, cream, tomato purée, and
Peel the tomato, cut it in half, and squeeze out the seeds.
Cut the tomato
into small pieces and fold it into the mayonnaise
Shop for TABASCO(R) sauces and specialty foods.
6 tablespoons melted currant jelly
5 tablespoons Port
Pinch of ginger
Pinch of cayenne
Chop the shallots very finely, parboil them 1 to 2 minutes and
well. Remove the zest from the orange and the lemon, cut it into
julienne and parboil it in water to cover for 5 minutes. Drain
the zest well.
Combine the shallots with the orange and lemon zest and add the
the orange and half the lemon. Stir in the melted currant
jelly, Port, ginger
1 green bell pepper, seeded, ribs removed,
1 onion, coarsely chopped
2 tablespoons oil
3/4 cup beef stock
1/2 teaspoon soy sauce
1/2 teaspoon molasses
1/2 teaspoon bottled Chinese brown sauce
1/2 cup diced pineapple, drained
Salt and pepper
Sauté the bell pepper and onion in oil until tender. Stir in the
soy sauce, molasses, and brown sauce. Add the pine-
the sauce about
10 minutes. Season it with
salt and pepper
to taste. Serve hot.
Pepper Relish Mayonnaise
1 cup mayonnaise
2 tablespoon heavy cream
1/3 cup sweet pepper relish, well drained
Mix the mayonnaise with cream and sweet pepper relish.
Add lemon juice to taste
1/2 cup mayonnaise
1/2 cup sour cream
In a bowl combine the mayonnaise, and sour cream.
juice and curry powder to taste.
1 cup mayonnaise
1 tablespoon chopped parsley
1 tablespoon capers
1 tablespoon chopped anchovies
1 tablespoon finely chopped hard-cooked egg
1 teaspoon dry mustard
1 small garlic clove, minced
Pinch of tarragon
A few chopped olives
In a bowl combine all ingredients and mix well.
1 garlic clove, cut
1 1/2 cups dry white wine
1 pound Swiss cheese, diced (not grated)
2 teaspoons potato starch or cornstarch
3 tablespoons kirsch
Freshly ground pepper to taste
Cubed French bread for dipping
Rub inside of earthenware casserole with cut garlic clove. Pour in
wine, heat it over alcohol burner with slow flame and add Swiss cheese.
important that the cheese be cubed, not grated.) Bring mixture just
to boiling point,
stirring constantly with wooden spoon until cheese is
melted and creamy. Blend the potato
starch or cornstarch with the kirsch,
stir it into the cheese mixture and season with
freshly ground pepper to
taste. Serve fondue in casserole over burner with flame turned to
heat possible, to keep fondue hot.
Serve with cubes of French bread speared on long
fondue forks and
dipped into fondue as desired by each guest. Serves 6.
Bon Appetit Archives
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6 ounces unsweetened chocolate
1 1/2 cups sugar
1 cup whipping cream
1/2 cup (1 stick) butter
1 1/2 ounces (3 tablespoons)
crème de cacao
Cake and/or assorted fresh fruits,
cut into bite-size pieces
In a double boiler over warm water combine the chocolate, sugar,
cream and butter; stir frequently until melted, about 10
crème de cacao and
blend mixture well. Serve the
fondue with cake and/or
assorted fresh fruits.
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