Pheasant Fondue Recipe
Ingredients
| Tomato puree | 2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Swiss Cheese | 4 Cup (16 tbs), grated | |
| Cream | 2 Tablespoon | |
| Cornflour | 1 Tablespoon | |
| Pepper | 1 | |
| Oregano | ||
| French bread and cabonossi, for serving | ||
Directions
MAKING
1. In a fondue pot, heat tomato puree with garlic and stir in cheese such that melted.
2. In a cup or a bowl blend cream with cornflour and add to the tomato mixture.
3. Stir such that it thickens and season with pepper and oregano.
4. Cut cabonossi and French bread into 1-inch pieces
SERVING
5. Serve the fondue with the cut bread pieces.
1. In a fondue pot, heat tomato puree with garlic and stir in cheese such that melted.
2. In a cup or a bowl blend cream with cornflour and add to the tomato mixture.
3. Stir such that it thickens and season with pepper and oregano.
4. Cut cabonossi and French bread into 1-inch pieces
SERVING
5. Serve the fondue with the cut bread pieces.
Chef
