Fondue Bourguignonne

Photo: flickr user titlap

Ingredients

4 cups Vegetable oil

(or a mix of vegetable and 8 ounces Beef tenderloin cut into small cubes

or strips

8 ounces Boneless skinless chicken breast cut into small cubes

or strips

1 tablespoon Olive oil

Salt to taste

Freshly-ground black pepper to taste

cup Ground pork

teaspoon Minced garlic

1 teaspoon Minced shallots

1 Egg yolk

1 teaspoon Mustard

4 smalls Red-skinned potatoes quartered,

and cooked until tender

cup Three sauces

(such as Aioli, barbecue sauce, Bearnaise and

Preparation

Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from f