Fondue Bourguignonne

Ingredients

• 16 large shrimp, cooked and shelled
• 4 chicken breasts, skinned, boned and cut in 1-inch pieces
• 2 lb top round, 1-inch cubes
• 1 qt peanut oil
• dipping sauces

Method

1. Heat the oil until bubbly and pour into a 2-quart metal fondue pot.
2. Place the prepared shrimp, chicken and meat on a platter with fondue forks. Let each guest cook their own to taste.
3. Serve with Hollandaise or Bearnaise sauce, seafood cocktail sauce or barbecue sauce.

Notes

An easy party dish. Serves 8 to 10.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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