Princess 172661 Mode D'emploi page 13

Recipes
Meat fondue
For 4 people
750 grams of different types of lean, tender meat, such as
steak, veal, pork, lamb, chicken breasts, meatballs, mincemeat,
minced steak or frankfurter sausages
1 litre of oil
Cut the meat into blocks which are approximately 1½ cm thick
and roll the mincemeat and the minced steak into balls of
approximately the same size. Pour the oil into the fondue pot
and rotate the temperature-control dial to the maximum setting.
Heat the oil for approximately 15 minutes.
• Tip: The temperature of the oil can be checked by placing
a piece of bread in it. If the oil fizzes, then it is hot
enough. This also reduces the smell of the frying odours.
Prick a piece of meat onto the fondue fork and cook it
in the oil for approximately 4 minutes.
Delicious with baguette, salad, roast potatoes, sweet pepper,
onion, mushrooms and various sauces.
Chinese fondue (Stock fondue)
For 4 people
500 grams of meat or fish, such as steak, veal, pork, lamb,
chicken breasts, meatballs, mincemeat, minced steak, salmon,
turbot, cod, monkfish, wolf fish or prawns
500 grams of fresh vegetables, such as onions, mushrooms,
carrots, leeks, Chinese cabbage, courgette or bean sprouts
2 litres of vegetable stock
Cut the meat and the fish into blocks which are approximately
1½ cm thick and roll the mincemeat and the minced steak into
balls of approximately the same size. Cut the vegetables into
small blocks or strips.
Pour the stock into the fondue pot and bring it to the boil.
Prick a piece of meat, fish or a vegetable onto the fondue fork
and cook it in the stock.
Delicious with baguette, salad, roast potatoes and various
sauces.
10
Swiss cheese fondue
For 4 people
375 grams of grated Gruyère
375 grams of grated Emmental
1 tablespoon of cornflour
1 teaspoon of garlic
375 millilitres of dry white wine
20 millilitres of Kirsch (approximately one shot glass)
1 teaspoon of lemon juice
Pepper and nutmeg
Baguette
Mix the cheese with the cornflour. Bring this mixture to the boil
with the wine, lemon juice and Kirsch in a pan with a thick base
whilst stirring. Allow the mixture to simmer for a couple of
minutes. Add pepper and nutmeg to taste. Rub the fondue pot
with garlic. Pour the mixture into the fondue pot and set the
temperature-control dial to the middle setting. Cut the baguette
into pieces and dip it into the cheese fondue.
Also delicious with raw mushrooms, al dente broccoli flowers
and courgette.
Chocolate fondue
For 4 people
250 grams of pure chocolate
1/8 litre of whipping cream
1/8 litre of milk
15 grams of butter
Fruit, such as pineapple, banana, strawberry, apple and pear
Break the chocolate into pieces and place it in a bowl together
with the cream and the milk. Place the bowl in a pan full of hot
water (bain-marie) that is slowly heated. Allow the chocolate to
slowly melt whilst occasionally stirring it. Remove the bowl from
the pan and mix the butter through the chocolate sauce. Pour
the mixture into the fondue pot and set the temperature-control
dial to the middle setting. Cut the fruit into blocks and dip them
into the chocolate fondue.
Also delicious with biscuits and pieces of sponge cake.