Binatone FM-4400 - Manual (Page 7)

7
ENGLISH
tively a small teabowl with bread is served for every guest). Guests
pin a cube of bread with the fondue fork, dip it into hot cheese
fondue, swirling the fork so that cheese mixture stops dripping
from the fork, put the cube on the plate and then pin it with the
other fondue fork and begin eating. When cooking meat, fish and
vegetable fondue, the fondue maker with hot oil or bouillon in its
pot is placed in the middle of the table. The plate with raw meat,
fish and/or vegetables is served for every guest. If you cook food
in soft dough, every guest is provided with the teabowl containing
liquid dough. Every person pins a cube of the product with the
fondue fork, dips it into soft dough (if necessary) and then dips it
into the pot with hot oil and cooks food according to his/her taste.
After that the product is placed on a clean plate and another cube
of food is pinned with the fork and dipped into the pot with hot oil.
Sauces and spices are served on the table. Every guest uses a
small spoon to place sauces and spices on his/her plate (or alter-
natively a sectional plate can be used for serving sauces and
spices). Usually traditional bread and garlic bread as well as bread
with herbs are served on the table. The main course is accompa-
nied by salad with dressing. Sweet fondue usually needs only
heating. It is served immediately after the table is cleaned after the
main course. Every guest is provided with a separate plate con-
taining fruit/cookies/cake/sweets that are dipped into fondue or
alternatively a large dish is placed in the middle of the table and
everyone makes his/her own fondue.
Recipes
Classic Cheese Fondue
1 clove of garlic, 75 ml of dry white wine, 300g of
Emmental cheese, nutmeg, grinded black pepper, white bread
Rub the inside of the fondue pot with a garlic clove. Pour white
wine into the pot and add coarse grated cheese, stirring slowly.
When the mixture melts, add ground nutmeg and black pepper.
Cut white bread into small pieces. Pin the bread pieces with
forks and dip into the cheese.
Dutch Fondue
0.5 glass of milk, one half of an onion, 300g of grated
Gouda cheese, 1 tea-spoon of caraway-seeds, 2 tea-spoons
of corn meal, 2 table-spoons of gin, pepper, rye bread
Rub the inside of the fondue pot with a half of an onion. Pour
the milk into the pot and heat until it starts simmering, then gradu-
ally add cheese. Continue heating until the cheese melts, stirring
constantly. Add caraway seeds. Combine the flour with gin in a
small bowl, stir in the cheese mixture and heat for 2 – 3 minutes
more, constantly stirring, until the mixture becomes creamy. Pep-
per.
Serve with rye bread cubes and champignons.
Fondue from Different Kinds of Sausages
Sausages of different sizes and kinds (250g per person), oil
for frying