Lagrange Festiv, Manual

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SEAFOOD FONDUE
For 6 people:
Ingredients: 600g of fish (cod, salmon, turbot) cut into cubes (keep
the heads and the bones for the court-bouillon), 6 raw jumbo shrimp
(prawns), 6 raw scallops, 1 onion, 2 cloves, 1 bouquet garni (sweet
bay, parsley, thyme, celery), 75cl of dry white wine, 2 lemons, Salt
and pepper.
Preparation of the court-bouillon: put the fish scraps in a pot in
25 cl of water with the onion, the bouquet garni, and the cloves.
Cook
30
to
40
minutes. During this time, cut the fish into pieces
and sprinkle them with lemon juice. Once the cooking of the court-
bouillon is finished, strain it through a strainer above the fondue pot
without boiling it. Soak the fish cubes in this bouillon accompanied
by a remoulade sauce and rice.
WINE FONDUE
For
4
people:
Ingredients: 800g of rump steak filet cut into very thin slices, 1 liter
of light red wine, 1 onion spiked with sweet bay and cloves, 1 carrot,
1 small leek, 1 turnip, 1 small celery, Chopped garlic, onion, parsley,
4 egg yolks for the final bouillon (optional), White rice.
Trim the vegetables and cut them into fairly large pieces.
Prepare the sauces.
Pour the red wine into the fondue pot, add to it the spiked onion
and the vegetables and bring to a boil. Let simmer for
15
minutes.
Bring the fondue pot to the table.
Present the meat on serving plates and the sauces in ramekins.
The dinner guests cook their meat in the wine and season it to taste.
At the end of the meal, put one egg yolk in a bowl for each dinner
guest. Sprinkle with chopped parsley and pour on the boiling wine.
Add one spoonful of white rice to finish and stir well before eating.
CHOCOLATE FONDUE
For 6 people:
Ingredients: 300g of dark chocolate, 10g of butter, 7 tablespoons
of crème fraiche, 1 pinch of cinnamon, 1 teaspoon of orange
peel, 3 tablespoons of rum, The juice of one lemon, 800g of fruit
(pineapples, bananas, oranges, pears, apples, etc.).
Pour the lemon juice onto the fruit which was first cut up into cubes.
Break the chocolate into pieces, then cook it with the butter and
the crème fraiche in the fondue pot over a low flame, stirring with a
wooden spoon until it becomes homogeneous. Add the cinnamon,
orange peel and rum.
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