Chrysanthemum FondueTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:152.7 kcal
Proteins:31.1 g
Fats:2 g
Carbohydrate:2.7 g
Fibers:0 g
Sugar:2.7 g
Cholesterol:79.1 mg
Sodium:2790 mg
Calcium:8 mg
SIMILAR RECIPES
Shabu Shabu
Raclette Beef Tenderloin with Lemon Thyme and Celery
Raclette Hamburger with Tarragon on Diced Cucumber
Winegrower's Fondue
Burgundian Fondue
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
Good beef broth*
cubes of beef tenderloin
shrimp
scallops
assorted vegetables
METHOD
- Cut the beef into thin slices
- peel the shrimp
- clean the vegetables and cut into strips
- immerse into the very hot broth.
*Broth
For the beef broth, you can simply heat up some beef consommé, use a bouillon cube dissolved in boiling water, or make a good homemade broth by simmering a large piece of shoulder (with bones) with onions and carrots for 3-4 hours; strain; season with salt and pepper; add the red wine and boil again. The broth can be made a day ahead.
WINE SUGGESTIONS
Cabernet-Sauvignon
Merlot
Sangiovese
CHEF'S NOTES
Traditions and safety tips
All you have to do is spear a piece of meat or vegetable and immerse it in the boiling liquid for a few seconds.
Present the meat on serving platters and the sauces in small dishes.
If you wish to buy an electric fondue pot, choose one with a heat control.
When using fuel burners, always be sure to fill them when cold and wipe the edges thoroughly before lighting.
Dipping sauces
- serve with cold mayonnaise-type sauces
- cream-based sauces or sour cream
