Lagrange Festiv, Manual

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Cleaning of the fork holder:
You can put the fork holder in the dish washer.
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Cleaning of the ramekins:
You can put your ramekins in the dishwasher.
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Cleaning of the base:
Clean with a sponge or a slightly moist cloth.
WARNING:
Never put the body of the unit or the plug into water and
never wash them in the dishwasher.
RECIPES
FONDUE BOURGUIGNONNE
Plan on 150g to 200g of beef (filet, sirloin or extra lean rump steak)
per person cut into 2cm cubes.
½ liter of oil (you can use a “special fondue” oil seasoned with
herbes de Provence).
You can enjoy this meat accompanied by capers, gherkins, onions,
mustard, ketchup and various sauces.
SAUCES FOR FONDUE BOURGUIGNONNE
Sauce Diable
Ingredients: ¼ liter of white wine, 2 shallots, 1 teaspoon of ketchup,
1 teaspoon of mustard, Pepper and fine herbs.
Chop the shallots, put them in the white wine, heat and bring
them to a boil until they are reduced by roughly half. Off the flame,
add the mustard, the ketchup, a big pinch of pepper, a small handful
of various chopped fine herbs (chives, parsley, chervil, tarragon).
Tartare Sauce
Ingredients: 1 egg, 1 teaspoon of mustard, 1dl of oil, 1 tablespoon
of vinegar, 1 onion, Gherkins, Capers, Fine herbs, Pepper and salt.
Cook the egg until it is hard, crush the yolk. Dilute with the mustard
and a few drops of vinegar. Pour in the oil slowly, stirring as for
mayonnaise. Add the remainder of the vinegar,
2
tablespoons of
chopped capers, the same quantity of gherkins and fine herbs.
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