Fondue Of Meat And Vegetables

Preparation:

Preparation: Choose the meat very carefully which must be lean and tender, cut it into small pieces, get some corn oil and of course the appropriate saucepan and forks. Prepare the vegetables for a dip, which will pleasantly interrupt the flavor of the meat; cut the fennel into wedges, scrape the carrots and cut them vertically into four, clean the radishes, the heart of a white celery, the Belgian endive cut into four. Collect the diced meat in a bowl and the ready vegetables in another bowl and prepare the sauces. Enrichetta sauce: shell the hard-boiled eggs and mash the yolks in a bowl. Season with salt and add the oil to obtain a smooth paste. When the sauce is whipped, add the juice of half a lemon, pepper, parsley, capers, anchovies, 2 small onions and the finely chopped egg whites. Aiolà: prepare a mayonnaise and finally crush or mince 2 cloves of garlic, incorporating them delicately. Pink sauce: prepare a mayonnaise and at the end add 1 tablespoon of Rubra sauce mixed with 1 tablespoon of mustard, 2 tablespoons of brandy and 1/2 cup of cream. Mustard sauce: dilute 1/2 jar of mustard with the juice of 1/2 lemon, add, pouring slowly, 1/2 glass of oil. When you have obtained a thick sauce, add the finely chopped parsley and capers.