Festive fondue
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Beef and pork liver meat fondue. Recipe from the Netherlands.
Ingredients:
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Procedure:
1. Cut the meat and liver into larger cubes and arrange on a platter
2. In heated oil, fry the meat in a fondue pot
3.
Recommendation:
Suitable sauces:Orange sauce with horseradishSpicy ketchup sauceGreen sauce for fondue .
Note:
Fondue – The name comes from the French word “Fondre” which literally means to melt, to dissolve. Originally, the name referred to a dish of melted cheese that was prepared on the table in a special pot equipped with a cooker. This dish, popular in Switzerland, has found its modification throughout Europe in the form of meat fondue, which is also prepared directly on the table in a special pot. Since all diners dip their bites in one pot, this dish is served only in the company of very close friends. The cauldron, which is equipped with a cooker, comes with a set of forks with colour-coded markings so that each diner can easily identify the fork he has put into the cauldron. A variety of sauces are served with the meat fondue, making each bite a different tasting dish. As a side dish, either white bread, baguettes or roasted potatoes are served.
