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Article: Beef fondue is back ... but lighter. (recipes)
- Article from:
- Sunset
- Article date:
- February 1, 1991
CopyrightCOPYRIGHT 1991 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Welcome a lighter version of beef fondue: instead of sizzling oil, the fondue pot now contains flavorful broth. You poach beef by the morsel, then season it with one or more sauces, none even close in calories to butter-based bearnaise. The broth, which intensifies in flavor as the meat simmers, becomes in the end a soup to sip. With salad, crusty bread, and a mellow red wine, the fondue serves 6. To serve more, duplicate service at separate tables. For each group, you need a tabletop burner to keep broth simmering in an attractive 4- to 6-quart pan, a ladle, and a tray for bowls of sauces and vegetables. At each place, have a plate, a small bowl, a skewer or fondue fork, ...
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