Craig Claiborne

Fondue Orientale

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

This is a dish to be cooked at the table by the guests themselves. A chafing dish or fondue cooker is required. An excellent beverage to serve with the fondue is a chilled dry wine.

Ingredients

  • ½ pound lean beef
  • ½ pound lean veal
  • ½ pound

Method

  1. Have the butcher slice the beef, veal and pork into wafer-thin, bite-size slices. Or slice the meat at home; this is easier if the meat is slightly frozen.

  2. Slice the kidneys into halves and remove the hard cores. Cut the halves into thin slices.

  3. Divide the meats, onion and sauces equally among six plates. Provide each guest with a lo