Chef de haute cuisine(requires two fondue pots for the sauces)
INGREDIENTS
Seafood, boiled cut bite size chunks and sautי in spicy butter serve warm
Ready for dipping in the following sauces
NEWBURG Fondue
Make a Roux
Add cream to roux until smooth
Add cheese salt and pepper
Pour over beaten egg yolks stirring
Cook in double boiler for +/- 3 min until thick add sherry to taste
Transfer to fondue pot
THERMIDOR Fondue
Make a Roux
Add sherry and chopped mushroom
Add beaten egg yolks and cream
Stir in grated cheese,
Salt and pepper to taste
DO NOT ALLOW TO BOIL
Transfer to fondue pot
This lot is best when served with lots of crusty bread and chunky vegetable salads
In good company
Any seafood:
Mussels
Oysters,
Lobster,
Crayfish etc.
NEWBURG
4 tbsp. butter
4 tbsp. flour
4 cups cream
340g Cheese grated
salt and cayenne pepper
6 egg yolks
6 tbsp. sherry or more
THERMIDOR
6 tbsp. butter
6 tbsp. flour
2 tsp. paprika
2 cup chicken stock
2 cup dry white wine
2 cup sherry 1 cup mushroom chopped
4 egg yolk (beaten)
1 cup cream
6 tbsp. grated cheese,
salt and pepper