COOKING FOR 1968 Individual Fondue

Press, Volume CVIII, Issue 31725, 8 July 1968, Page 3

COOKING FOR 1968 Individual Fondue

<Bu CELIA TIMMS) Fondue is a boon to the hostess and guests can be fed by it with the minimum amount of fuss. But one cannot serve a cheese fondue indefinitely. So try using your fondue pot in a different way ask your guests to cook their own cubes of meat in it You will need:— Fillet of pork or beef (about Boz for each person) Vegetable oil Method: Select some lean pork or good beef fillet remove fat and cut into inch cubes allowing 6 to Boz a person. Season meat with pepper and salt and place on table on a large lettuce or cabbage leaf, garnish with parsley. Fill your fondue pot with half a pint or so of vegetable oil and heat. Prepare a variety of sauces and place these on the table also. Each guest, using a fondue fork can then dip the meat into the boiling fat until it is

cooked to individual taste and it can be dipped into a sauce also of individual taste. It is advisable to have extra forks as those on which the meat is cooked become very hot. Crisp green salad, mixed pickles and garlic bread are other suggestions to include. TARTARE SAUCE

2 hard-boiled eggs 2 raw eggs 1 pint olive oil 2 tablespoons vinegar 1 teaspoon capers 1 teaspoon chopped gherkins 1 tablespoon chopped herbs Cream .

Salt and pepper Method: Sieve the yolks of hard-boiled eggs into a bowl and working with a wooden spoon, and the raw yolks gradually. When well mixed, add the oil, drop by drop stirring constantly. As mixture thickens add more oil diluting with vinegar when necessary. Season to taste, add chop-

ped capers, gherkins and herbs and lastly the shredded white of one hard-boiled egg. Finally a little cream may be added if liked.

HOLLANDAISE SAUCE 2 egg yolks 1 teaspoon arrowroot or cornflour Two-thirds cup milk 4oz butter 1 tablespoon lemon juice Pepper and salt

Method: Put egg yolks arrowroot, half of the milk and loz of butter in small saucepan. Work well together off the fire then stir over gentle heat or in the top of a double saucepan until it begins to thicken. Draw aside and add another nut of butter, when this is dissolved return again to heat until it slightly. Warm the balance of milk and add to the sauce with remaining butter in small pieces. Season to taste and add enough lemon juice to give a pleasant acidity.