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    French Quarter Fondue


    Source of Recipe


    Susan Fuller Slack

    List of Ingredients




    4 to 6 cups basic chicken stock
    Creole honey mustard
    Sauce Remoulade
    Mignonette sauce
    1 lb spicy smoked sausage, cut into bite-size pieces
    1 lb boneless chicken breasts, cut in ¾ -inch cubes
    1 lb large shrimp peeled and deveined
    12 shucked oysters

    Recipe



    Prepare the basic chicken stock, Creole honey mustard sauce, sauce remoulade and mignonette sauce . For each diner, arrange a portion of the sausage , chicken, shrimp and 2 oysters on a small plate.

    Place on the table along with the dinner plates, forks, dipping sauces and any side dishes.
    In the kitchen, pour 3 ½ cups of stock into a metal or porcelain enameled fondue pot. Place over a medium – high heat.

    When the stock comes to a boil, carry the fondue pot to the table and place over a lit burner adjusted to the highest setting. Keep the remaining broth warm on low heat to replenish the pot. Diners should use fondue forks to spear and cook the meats and seafood in the simmering stock. Use a regular fork for dipping and eating.
    Makes 6 servings.

 

 

 

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