Fondue Bourguignonne – Switzerland

Cut meat into 2 to 3 cm cubes, place in a baking dish to table form. Bring fat to boil in fondue pan. Put the meat in pieces on fondue forks and cook in the fat. Serve with spicy sauce, spices (paprika, pepper, salt, chili sauce, mustard, tomato ketchup), sour additions (mixed pickles, mustard and pickled gherkins, pearl onions, etc.) and white bread.

Three suggested sauces:

Curry sauce: stir mayo with remaining ingredients until sauce is even in color.

Horseradish sauce: crush cheese, stir with milk until creamy, stir in the other ingredients, season.

Cumberland sauce: see extra recipe.

Info/History:

Fondue is a Swiss invention, if you mean a dish made of melted cheese see next page. The name is derived from the French fondre = to let melt.

Here, meanwhile, it is a meat dish – nothing is melted. But the name “Fondue bourguignonne” has become established. It is said that the dish was introduced in 1476 by the Burgundians who occupied western Switzerland under Charles the Bold. After that, however, the Swiss managed to keep it a secret for a long time.

Tip: Always use aromatic spices to enhance your dishes!

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