"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oil Fondue Recipe

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This recipe for Oil Fondue, by , is from The TOO good to forget Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Agnes Tosetti
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter
2 containers anchovy
2 to 3 garlic cloves
Oil to 2" in an electric skillet
Beef (eye of round, sirloin) cut in thin strips
Vegetables (red cabbage, green cabbage, etc)
Roaste red peppers
Italian Bread

Directions:
Directions:
Rub electric skillet with garlic cloves. Add butter to skillet until melted. Add anchovies. Stir until dissolved. Add enough oil to be able to cook in (around 2"). Heat oil until it is hot (around 350F on electric skillet dial). Drop meat and vegetables in the oil and cook until done. Don't overcook meat, as it will be tough. When done, remove from oil and place on paper towels to absorb some of the oil. Make sandwich with meat and vegetables on italian bread.

 

 

 

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