Title: Beef fondue #2
 Categories: Meat
      Yield: 4 Servings
 
  1 1/2 lb Beef tenderloin; 3/4 inch
           -thick
           Fresh parsley
           Buttery-flavor cooking oil
 
  Arrange beef cubes on platter and border with parsley. Heat oil on
  range to 400ø; pour into fondue pot to depth of 2 inches. Place pot
  on table and keep hot over canned heat. Spear meat with fondue fork
  or skewer and hold in hot oil until browned as desired. Dip in
  desired sauce. Yield: 4 to 6 servings. Variations:
  
  1. Chicken Fondue: Cut 3 whole chicken breasts (boned and skinned)
  into 1/2-inch cubes. Cook chicken in hot oil until lightly browned,
  1/2 to 1 minute.
  
  2. Shrimp Fondue: Cook 2 pounds medium shrimp (shelled and deveined)
  in hot oil until lightly browned, about 1/2 to 1 minute.
  
  From , by the
  editors of the 'Progressive Farmer Magazine'.  Downloaded from Glen's