Fondue Bourguignonne

Recipe Ingredients

4 cups	948ml	Vegetable oil
		(or a mix of vegetable and olive oils)
8 oz	227g	Beef tenderloin - cut into small cubes
		Or strips
8 oz	227g	Boneless skinless chicken breast - cut into small cubes
		Or strips
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	46g / 1.6oz	Ground pork
1/2 teaspoon	2.5ml	Minced garlic
1 teaspoon	5ml	Minced shallots
1		Egg yolk
1 teaspoon	5ml	Mustard
4 teaspoons	20ml	Red-skinned potatoes - quartered, (small)
		And cooked until tender
1/2 cup	118ml	Three sauces
		(such as Aioli, barbecue sauce, Bearnaise
		And/or horseradish cream)

Recipe Instructions

Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2143 broadcast 04-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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