Oriental Fondue Recipe
Ingredients
| Sweetbreads | 8 Ounce | |
| Salt | 1 Pinch | |
| Few drops vinegar | ||
| 8 oz calf kidneys | ||
| 8 oz veal cutlets or scallops | ||
| Sirloin steak | 8 Ounce | |
| Lean pork | 8 Ounce | |
| 8 oz calf liver | ||
| Chicken stock | 3 1/2 Pint | |
| Mixed herbs | 1/2 Teaspoon, dried | |
| Dry sherry | 2/3 Cup (16 tbs) | |
Directions
Put the sweetbreads in a pan, cover with water and add a pinch of salt and a few drops of vinegar.
Bring to the boil and drain.
Cut the kidneys, veal, steak, pork, liver and sweetbreads into thin slices and place in separate containers.
Place the chicken stock, herbs and sherry in a metal fondue pan and bring to the boil on the stove.
Bring to the table and place on the spirit burner.
Spear the individual slices of meat and cook in the liquid.
Serve with crusty French bread and a selection of salads and sauces.
Bring to the boil and drain.
Cut the kidneys, veal, steak, pork, liver and sweetbreads into thin slices and place in separate containers.
Place the chicken stock, herbs and sherry in a metal fondue pan and bring to the boil on the stove.
Bring to the table and place on the spirit burner.
Spear the individual slices of meat and cook in the liquid.
Serve with crusty French bread and a selection of salads and sauces.
Chef
