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Festive fondue

Beef and pork liver meat fondue. Recipe from the Netherlands.

Ingredients:

4 pcs 150 g each 400 g pork liver

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6 dl oil food for fondue

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.