Title: Beef fondue #1
 Categories: Meat
      Yield: 6 Servings
 
      3 lb Filet or sirloin; cut in
           -3/4-inch cubes
    1/2 lb Butter (no substitute!)
    3/4 c  Olive oil or cooking oil
      3 tb Dijon mustard
     10 tb Butter
      5 tb Worcestershire
 
  About 20 minutes before serving, heat butter and oil in saucepan. When
  mixture bubbles, pour into a 2-quart fondue pan. Oil should not be
  more than 2 inches deep. When oil begins to bubble, spear meat cube
  with fondue fork and lower into hot oil. Fry for 2-3 minutes, or to
  taste. Guests may be provided individual dishes of several sauces or
  a communal pot where all may dip into it. To make mustard sauce,
  combine mustard, butter and Worcestershire in saucepan. Stir until
  butter melts; serve hot but do not boil. Makes 1¬ cups sauce.
  
  MRS BILLY BROOKS (MARGARET)
  
  HOLLY GROVE, AR
  
  From the book , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM