Binatone FM-4400 - Manual (Page 8)

8
Dish the sausages up, large sausages may be cut into 3-4
pieces. Heat the oil until it simmers (no more than half of the
fondue pot). Each guest pins one sausage with a fork and fries it
until the oil around the sausage starts sizzling. Serve with sauces,
a lot of crusted bread and tomato salad.
Italian Fondue
200g of hard cheese, 100g of champignons, 200g of
Gorgonzola cheese, 0.5 glass of milk, 2 eggs, 2 table-spoons
of butter, 1/2 tea-spoon of white pepper, 1/2 glass of white
wine, white bread
Grate cheese coarsely, slice the champignons thinly. Cut the
bread in similar pieces. Melt the cheese. Stir up the eggs with milk
and pour slowly into the cheese mixture. Cook over a low heat as
the cheese mixture must not be heated over 60 degrees. Gradu-
ally add champignons, butter and white wine into the mixture.
Dip the white bread into the fondue.
Vegetable Fondue
Vegetables (cauliflower, broccoli, carrot, courgettes) – 200g
per serving; for sauce: eggs (yolk) - 2 pcs.; lemon juice - 1
table-spoon; oil - 1 glass; garlic - 2 cloves; salt, white pepper
– to taste; for soft dough: flour - 4 table-spoons; eggs - 2
pcs.; beer - 1/2 glasses; oil – 1 l
Combine the yolks with the lemon juice. Stir in oil (drop by
drop) until the mayonnaise is ready. Crush the garlic and combine
with the mayonnaise. Season the sauce with salt and pepper.
Make smooth dough from flour, salt, eggs and beer. Wash the
vegetables thoroughly, peel and cut into small pieces. If they are
of hard kinds (fennel, carrot, cauliflower and broccoli) boil them
for 2-3 minutes in salted water. Take out, rinse in cold water, let
them drain and dry. Heat up the oil, dip the vegetables into the
beer dough and fry them in the oil.
Burgundian Fondue
8 chicken breasts, 2 table-spoons of olive oil, 2 table-spoons
of wine vinegar, rosemary, thyme, 4 green sweet peppers,
pearl onions, mushroom caps, salt, pepper, 1 l of oil
Cut chicken breasts into small strips and pickle in a mixture of
olive oil, vinegar and herbs. Take out and dry with paper towels.
Take out the seeds from peppers and cut them into squares. Dish
up the chicken, peppers, onions and mushrooms. Fry meat pieces
in the hot oil. Serve with rice.
Classic Swiss Fondue
1 garlic clove, halved; 1 glass of dry white wine; 1 tea-spoon
of lemon juice; 250g of Gruyere cheese, grated; 250g of
Emmental cheese, grated; 2 tea-spoons of corn flour; 2
table-spoons of vodka; a dash of white pepper; a dash of