FlorentinesFondue French Farmers Pie


200 g / 0.5 lb
200 g / 0.5 lb
200 g / 0.5 lb
160 g / 5.75 oz
160 g / 5.75 oz
200 g / 7 oz

pork tenderloin
turkey breast
tomato dip
French sauce
yogurt sauce
pepper, salt

Serves 3 - 729 cal per serving
Prep-time: 45 min. - Total-time: 45 min.
It is best to use tender meat for Fondue. Try different kinds of meat like chicken, turkey, pork tenderloin and beef tenderloin. Dice the meat evenly. You can prepare the sauces and keep them fresh in the refrigerator. (See recipes for tomato dip, French sauce and yogurt sauce). Heat the frying oil in the fondue pot (Caquelon) on high heat on the stove. Stir with a wooden skewer in the hot oil; if bubbles are coming up on the skewer the oil is hot enough. Then put the fondue pot on the Rechaud (Fondue warmer) and keep it hot. Everybody puts now a piece of meat on the special fondue fork and put it in the hot oil until the meat is done. Serve with fondue sauces, salt, pepper and baguette bread.

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