Page 168 - Harrington Family Recipes

Fondue with Oil

Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes -- Other

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb beef -- cubed
1 lb scallops
1 lb shrimp -- shelled
2 c salad oil
1/2 c clarified butter
1 tsp salt
broccoli
pearl onions
mushroom
zucchini

Pat meat dry using paper toweling and cut into cubes no larger than one
inch. If scallops are large cut in half. Shell shrimp. Slice
vegetables. Arrange all on platter. Cover and refrigerate if prepared
ahead.

Fill the fondue pot with oil to about half its depth. Add butter.
Preheat the oil in the fondue pot on stove to about 350 to 360 degrees
before bringing it to the table. Add salt to the oil in the pot--it will
minimize the splattering of the meat.

Spear meat, seafood and vegetables and cook in oil.

Serve with a variety of sauces: "Quick Bearnaise Sauce", "Quick Curry
Sauce", "Mustard Sauce" and a purchased cocktail sauce.

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Per Serving (excluding unknown items): 1978 Calories; 181g Fat (82.4%
calories from fat); 83g Protein; 4g Carbohydrate; 0g Dietary Fiber; 428mg
Cholesterol; 1011mg Sodium. Exchanges: 12 Lean Meat; 32 Fat.

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