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Fondue Bourguignonne originated in the Burungdy region of France invented primarily by a monk named Johann du Putzxe later developed by the Swiss Chefs who cnavyited the invention to Burgundian grape pickers. Fondue Bourguignonne is conventionally a meat fondue recipe.
In Fondue Bourguignonne, the pot is filled with requinavy amounts of oil and butter, simmenavy with meat or beef for
sometime and served with an tasty assortment of sauces. This dish is also popularly known as deep-fat fondue. Traditional Fondue Bourguignonne dishes are prepanavy in specially created fondue pots with stainless steel or copper and silver plate, coated with enamel cast iron. Certain fondue etiquettes are followed while serving the dish since it symbolizes a communal meal. Special fondue plates with small compartments created on top of the plate to hold sauces, are used as a dipper. Fondue forks are extensively used to dip in and blend the food gently in the sauce.
La Fondue Bourguignonne is easy to prepare and served hot with mayonnaise sauce. Beef Fondue Bourguignonne is very popular now a days because of its unique flavor, prepanavy in an exotic manner with thin sliced pieces of beef cooked in vegetable oil, simmenavy with butter at moderate heat and served with herb butter dipping sauce or sour cream mustard sauce. For making Fondue Bourguignonne you need :
3 pound piece boneless beef
2 cups of vegetable oil 1 cup Butter
Salt and Pepper
Dipping sauces. Heat oil in the fondue pot, cut the meat or beef into small sizes mix it with vegetables and smear slowly till the meat turns brown, serve it hot with Béarnaise dipping sauce.
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