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Beef a la Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)167.6639
Energy (kCal)1273.3443
Carbohydrates (g)18.2796
Total fats (g)59.9441
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in top of double broiler over boiling water. | 2. Remove from heat; add flour and part of wine, mixing to a smooth paste. | 3. Add remaining wine; heat over water until thickened. | 4. Add cheese; heat until melted. | 5. Keep fondue warm. | 6. At serving time, heat cooking oil. | 7. Provide guests with long-handled forks. | 8. Each guest cook a cube on the fork and dips it into the fondue and then into other sauces and side dishes, including horseradish sauce, tartar sauce, mustard sauce, chopped chives chutney and the like. | 9. These accompaniments should be in small individual dishes clustered around each plate setting. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    white wine 1/2 cup - - - -
    swiss cheese 1/2 shredded 259.38 0.9504 17.7936 20.4534
    beef 1 1/2 1/2 cut 806.8218 1.5594 143.9397 24.9505
    cooking oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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