Title: Fondue bourguignonne
 Categories: E.
      Yield: 4 Servings
 
      4 c  Vegetable oil, or mix of
           Vegetable and olive oils
      8 oz Beef tenderloin, cut into
        sm Cubes or strips
      8 oz Chicken breast, boneless and
           Skinless, cut into small
           Cubes or
           Strips
      1 tb Olive oil
           Salt and pepper
    3/4 c  Ground pork
    1/2 ts Minced garlic
      1 ts Minced shallots
      1    Egg yolk
      1 ts Mustard
      4 sm Red-skinned potatoes,
           Quartered and cooked until
           Tender
    1/2 c  Each of 3 sauces (such as
           Aioli, barbecue sauce,
           Bearnaise and/or
           Horseradish cream)
 
  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 fork before eating -- fork will be burning
  hot. You can use wooden skewers instead of long forks for cooking, if
  you wish.