Try this Lucretia Bs Fondue (Bourguignonne) recipe, or contribute your own.

Still searching for what to cook ?

Name: Lucretia Bs Fondue (Bourguignonne)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Beef; Tartare; French & English mustards;; Italian; (or any other pork); Tzaziki; (for veggies in; Chicken breasts; Horseradish sauce; Anchovy & cream cheese sauce; Mayonnaise

Find the most delicious recipes here

INGREDIENTS

Beef
Tartare
French & English mustards;
Italian; (or any other pork)
MEATS
HOMEMADE SAUCES
Tzaziki; (for veggies in
Chicken breasts
Horseradish sauce
PACKAGED SAUCES
Anchovy & cream cheese sauce
Mayonnaise

Servings

INSTRUCTIONS

In my family, Fondue Bourguignonne (with raw vegetables as a side dish, to dip in the same sauces as the meat) has been the basis of New Years Eve late dinner for 15 years at least. Yet, we tend to stick to just one "recipe", which I describe here - leaving out the details about the sauces. I dont know whether this has anything to do with the *real*, original, French recipe - but we like it very much anyway! Fondue Bourguignonne is a very sociable way of eating meat. One or more different types of meat are cut into bite-sized pieces and cooked in a special pan in the middle of the table. The pan, half-filled with hot oil, is placed on a "grill", above a small flame. Guests are usually given special plates, with different "compartments" for meat and sauces. They cook their own meat in the common pan, using long skews (usually with a wooden handle). When their meat is ready (1 minute or less is usually enough), they take the meat off the special skew, and with a normal fork dip each chunk in one of the sauces in their plate. Theres a version of fondue using broth, instead of oil - its probably healthier, but it requires VERY tender meats and its not my favourite, anyway ;-) Theres also another type of Fondue, typical of Valle dAosta (a region in the north west of Italy), which uses a cheese based sauce instead of oil - but this is a completely different story... :-) We usually start making our homemade sauces (my sister has another two or three recipes, which I cant remember just now) a few days in advance, as most of them will keep well in the refrigerator for up to a couple of weeks. In the afternoon of New Years Eve, we clean the vegetables (carrot, celery, fennel, yellow+green+red capsicum) and cut them so that they can be nicely arranged in serving containers - we use glasses for carrots, celery and capsicums, cut in long strips, and bowls for the quartered fennels. In Italy, we also add what we call "Roman salad" - which is a "sweet" kind of chicory I havent found here in Oz... Then, we prepare the meats. Its better to use freshly bought meat, as defrosted raw meats tend to lose all the juices and become too dry to taste nice. So, we cut the beef and chicken breasts in bite-size pieces, discarding all the "white" parts. We also cut the sausage in thick (1 inch) slices, and arrange the meats in three separate serving bowls. As all this is usually accomplished by all the members of the family together, it takes much less time than you think... and its fun, too! ;-) A few minutes before 10 pm (we usually wait for midnight while sitting around the table and enjoying our Bourguignonne) its time to get the oil ready. We place 1 small potato, with skin (it has to be perfectly clean and wiped), in the special pan for bourguignonne, then add peanuts oil and heat the pan on the stove until the oil starts "bubbling" around the potato. Always leaving the potato in the pan, we place the pan on its special grill on the table - and were ready to go! BTW, we use 1 pan for every 6 people, otherwise things get too "messy" around the table ;-) I hope this is what you meant - if theres anything that needs explaining, just let me know! Posted to EAT-L Digest by Lucretia B on Jan 7, 1998

NOTES

Alert editor

Lucretia Bs Fondue (Bourguignonne)

Beef
 Tartare
 French & English mustards;
 Italian; (or any other pork)
 MEATS
 HOMEMADE SAUCES
 Tzaziki; (for veggies in
 Chicken breasts
 Horseradish sauce
 PACKAGED SAUCES
 Anchovy & cream cheese sauce
 Mayonnaise

In my family, Fondue Bourguignonne (with raw vegetables as a side dish, to  dip in the same sauces as the meat) has been the basis of New Years Eve  late dinner for 15 years at least. Yet, we tend to stick to just one  "recipe", which I describe here - leaving out the details about the sauces.  I dont know whether this has anything to do with the *real*, original,  French recipe - but we like it very much anyway!    Fondue Bourguignonne is a very sociable way of eating meat. One or more  different types of meat are cut into bite-sized pieces and cooked in a  special pan in the middle of the table. The pan, half-filled with hot oil,  is placed on a "grill", above a small flame. Guests are usually given  special plates, with different "compartments" for meat and sauces. They  cook their own meat in the common pan, using long skews (usually with a  wooden handle). When their meat is ready (1 minute or less is usually  enough), they take the meat off the special skew, and with a normal fork  dip each chunk in one of the sauces in their plate. Theres a version of  fondue using broth, instead of oil - its probably healthier, but it  requires VERY tender meats and its not my favourite, anyway ;-) Theres  also another type of Fondue, typical of Valle dAosta (a region in the  north west of Italy), which uses a cheese based sauce instead of oil - but  this is a completely different story... :-)    We usually start making our homemade sauces (my sister has another two or  three recipes, which I cant remember just now) a few days in advance, as  most of them will keep well in the refrigerator for up to a couple of  weeks.    In the afternoon of New Years Eve, we clean the vegetables (carrot,  celery, fennel, yellow+green+red capsicum) and cut them so that they can be  nicely arranged in serving containers - we use glasses for carrots, celery  and capsicums, cut in long strips, and bowls for the quartered fennels. In  Italy, we also add what we call "Roman salad" - which is a "sweet" kind of  chicory I havent found here in Oz...    Then, we prepare the meats. Its better to use freshly bought meat, as  defrosted raw meats tend to lose all the juices and become too dry to taste  nice. So, we cut the beef and chicken breasts in bite-size pieces,  discarding all the "white" parts. We also cut the sausage in thick (1 inch)  slices, and arrange the meats in three separate serving bowls. As all this  is usually accomplished by all the members of the family together, it takes  much less time than you think... and its fun, too! ;-)    A few minutes before 10 pm (we usually wait for midnight while sitting  around the table and enjoying our Bourguignonne) its time to get the oil  ready. We place 1 small potato, with skin (it has to be perfectly clean and  wiped), in the special pan for bourguignonne, then add peanuts oil and heat  the pan on the stove until the oil starts "bubbling" around the potato.  Always leaving the potato in the pan, we place the pan on its special grill  on the table - and were ready to go! BTW, we use 1 pan for every 6 people,  otherwise things get too "messy" around the table ;-)    I hope this is what you meant - if theres anything that needs explaining,  just let me know!    Posted to EAT-L Digest  by Lucretia B <lucretiab@GEOCITIES.COM> on Jan 7,  1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (307g)
Recipe Makes: 1 Servings

Calories: 528
Calories from Fat: 310 (59%)

Amt Per Serving		% DV

	Total Fat 34.5g	46 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 15.1g
	Polyunsanturated Fat 3.8g
Cholesterol 152mg		47 %
Sodium 375.9mg		13 %
Potassium 956.6mg		25 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 6.4g
Protein 43.9g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 528

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!