Recipe - Beef Fondue And Mustard Sauce

One half pound Butter (no margarine!)
Three fourths cup Olive or cooking oil
3 pound Filet or sirloin; cut in
3/4inch cubes

MUSTARD SAUCE
3 tablespoon Dijon mustard
10 tablespoon Butter
5 tablespoon Worcestershire sauce

Twenty minutes before serving, heat butter & oil in saucepan. When mixture
bubbles, pour into a 2quart fondue pan. (Oil should not be more than
2inches deep.) When oil begins to bubble, spear meat with fondue fork &
lower into hot oil. Fry for 23 minutes to taste. Dip in sauce. Yields 6
servings. Mustard Sauce: Combine mustard, butter & Worcestershire in
saucepan. Stir until butter melts. Serve hot, but do not allow to boil.
Yields 1One fourth cups.

RHONNIE CROWLEY

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.