Hey all,

Does anyone here know what goes into a "traditional" fondue bourgogne?
Do you dip the meat in oil or broth? What cut of meat is generally
used? Also, what vegetables and dipping sauces are the usual
accompaniments?

Any info would be appreciated.

Thanks,
Erica

(Erica) wrote in
om:

> Does anyone here know what goes into a "traditional" fondue
> bourgogne?

Wine? "Bourgogne" is both a region of France and a wine.
"Bourguignon" and "bourguignonne" are respectively masculine and
feminine adjectives, used to describe things and methods which
originated in Bourgogne (the region).

I think you may be referring to a "fondue bourguignonne".

There is this recipe on the Food Network site:

http://www.foodnetwork.com/food/reci...977,FOOD_9936_
17815,00.html

I don't vouch for it, just simply refer to it as an example.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

Erica > wrote:

> Does anyone here know what goes into a "traditional" fondue bourgogne?

Fondue bourguignonne is not all that traditional...

> Do you dip the meat in oil or broth?

Oil or clarified butter, or a mixture.

> What cut of meat is generally
> used?

Any tender cuts. Fillet (tenderloin) works best, as far as I'm
concerned.

> Also, what vegetables and dipping sauces are the usual
> accompaniments?

Most any such sauces you like that go well with meat. I like aîoli,
béarnaise and mustard sauce best. Serve with a salad you like.

Victor

On 20 Jan 2004 13:43:11 -0800, (Erica) wrote:

>Does anyone here know what goes into a "traditional" fondue bourgogne?
>Do you dip the meat in oil or broth? What cut of meat is generally
>used? Also, what vegetables and dipping sauces are the usual
>accompaniments?

Oil or butter&oil. Tender lean beaf in approx. 1" cubes. I sometimes
use mushrooms and zucchini chunks, too. Halved (crosswise) green beens
are a thought. I posted a couple of sauce suggestions in a recent
thread on 'easy fondue dips'. Bernaise is good.