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Recipe Suggestions
• There are many variations and recipes for fondues. Simply try out a few recipes and find
your favourite one or create your own individual variation. The following two classic
recipes give you the proper basis for doing this.
Fondue Bourguignonne (classic meat fondue)
Ingredients (for 4 people): 1.2 kg of beef, diced, 1 l of germ oil or fat for frying, pearl
onions, gherkins, mixed pickles, salt and pepper; 2 baguettes.
Preparation:
Place all the ingredients in little bowls on the table. Heat up the fat in the fondue pot and
keep it warm on the burner during the meal. Skewer the meat on long fondue forks and
fry it briefly in the fat until it is golden brown. Season with various fondue sauces to taste.
Different fondue sauces (at least 4 sauces) that are suitable for providing seasoning, as well
as sour-pickled vegetables and fresh baguette bread are suitable accompaniments.
Tip:
You can also season the oil by adding herbs, garlic and chilli to the oil approx. 4 days
beforehand and removing these shortly before heating it up.
