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Fondue Orientale
6
servings- Difficulty
Easy
Published 1966
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 ½ pound ½ pound
Method
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.
Slice the kidneys into halves and remove the hard cores. Cut the halves into thin slices.
Divide the meats, onion and sauces equally among six plates. Provide each guest with a lo
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