|Home > Meat fondues||English||Français|
Introduction: There are several kinds of meat fondues, they are briefly mentionned below, but only the "fondue Bacchus", for which I have my own recipe is presented here.
Warning: Most meat fondues are eaten using meat fondue forks and a meat fondue pot. These are different than
the cheese fondue forks and the cheese fondue pot (caquelon).
|Meat fondue pot||here||and there|
|Fondue Bourguignonne||Beef meat (usually) diced and cooked in boiling oil (sometimes with herbs), served with a variety of dipping sauces|
|Fondue Bacchus||The recipe||Diced meats (beef, chicken), cooked in a wine and mushrooms broth, served with a variety of dipping sauces|
|Fondue Bressane||Diced chicken, breaded, cooked in boiling oil, served with a variety of dipping sauces|
|Chinese fondue||Thin slices of beef and other measts, cooked in a broth, served with a variety of dipping sauces|
|Shabu shabu||Thin slices of beef, vegetable, mushroons, cooked in a broth|
|Links (Opens in a new tab)|