Recipe - Fondue Orientale

Chicken breast OR
Beef tenderloin OR
Pork tenderloin OR
Lamb OR
Veal see note
3 cup Chicken broth or beef
Broth

Note: Plan on 1/3 One half pound of meat per person.

Cut the meat into paperthin slices. Do not season the meat, or else the
broth will become too salty with succesive meatdippings.

Put the broth into the fondue pot and heat to boiling. (If using an
electric fondue pot, bring to a boil on the High setting, then reduce the
heat to Medium to keep the broth at a rolling boil while cooking the meat.

Spear strips of raw meat with a fondue fork. Place into hot broth; cook
until done.

Serve with a dipping sauce. Some suggestions: Hot Mustard Sauce, Sweet &
Sour Sauce, Soy Sauce.

To complete the Oriental menu, serve with rice (plain or seasoned), a
cucumber or green salad or vegetable, fresh fruit and an almond or fortune
cookie.

Posted to EATL Digest 29 May 96

Date: Wed, 29 May 1996 23:08:41 0400

From: "Ilene D. Warfield" IWarfield2@AOL.COM

Recipe By :