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| 3 x ca. 450 g | Filet or sirloin; cut in 3/4-inch cubes |
| 1/2 x ca. 450 g | Butter (no substitute!) |
| 3/4 Tasse | Olive oil or cooking oil |
| 3 Esslöffel | dijon mustard |
| 10 Esslöffel | butter |
| 5 Esslöffel | Worcestershire |
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About 20 minutes before serving, heat butter and oil in saucepan. When mixture bubbles, pour into a 2-quart fondue pan. Oil should not be more than 2 inches deep. When oil begins to bubble, spear meat cube with fondue fork and lower into hot oil. Fry for 2-3 minutes, or to taste. Guests may be provided individual dishes of several sauces or a communal pot where all may dip into it. To make mustard sauce, combine mustard, butter and Worcestershire in saucepan. Stir until butter melts; serve hot but do not boil. Makes 1¬ cups sauce.
Mrs Billy Brooks (Margaret)
Holly Grove, Ar
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,
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