Meat Fondue with Dips

Summary

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Instructions

1. The day before, I put the meat cut by the butcher in for fondue. I put the meat on the plate, cut the onion into rings and put it on the meat with the peppercorns and bouquets of marjoram. Then I drizzle the meat with oil, cover it with cling film and put it in the fridge overnight.
2. The next day, the meat is dabbed off with kitchen paper and served without the peppercorns and onions on a plate covered with lettuce.
3. Make sure that the meat comes out of the refrigerator approx. 1 - 2 hours beforehand and that it does not get into the broth if the temperature differences are too high.
4. The types of meat can still be described with flags.
5. For the meatballs:
6. Knead all ingredients into a firm dough, shape them into cherry-sized balls and leave to rest in the refrigerator for approx. 1 - 2 hours. Arrange on a plate with lettuce leaves.
7. For the soup or broth:
8. Chop the vegetables, sweat them in a saucepan and pour the broth over them. Let simmer for about 30 minutes. If you like, you can leave the vegetables in the pot and fish them out for the fondue.
9. For the horseradish dip:
10. Whisk all ingredients together. The sauce is slightly runny. Place in the refrigerator until ready to serve.
11. For the devil sauce:
12. Mix the tomato ketchup with the oil. Peel and chop the onion, dice the peppers and add both to the sauce. Fold in lemon juice, sugar, salt and herbs. Spice up with Tabasco and Worcestershire sauce. Place in the refrigerator until ready to serve.
13. For the curry dip:
14. Mix the mayonnaise with the canned milk to make it smooth. Peel the apple, grate it into the mayonnaise and stir immediately so it doesn`t tarnish. Chop the onion and add it with the curry. Season to taste with lemon juice, salt and sugar. Place in the refrigerator until ready to serve.
15. For the pepper dip:
16. Dice the peppers, mix with mayonnaise and season with salt and sugar. Fold in the chives. Place in the refrigerator until ready to serve.
17. For the mushroom dip:
18. Cut the mushrooms into small pieces and let them marinate in the lemon juice for 10 minutes. Then fill up with the mayonnaise and season with white pepper. Place in the refrigerator until ready to serve.
19. For the mustard sauce:
20. Mix the mustard with the lemon juice, then slowly add the oil while stirring. Finally fold in the parsley and capers. Place in the refrigerator until ready to serve.
21. To serve, fill the dips in small bowls, cut the baguette into slices, cut the vegetables into pieces and arrange on a plate, put the broth on the fireplace and take the meatballs out of the fridge and place them on the table.
22. A wonderful, sociable New Year`s Eve is ready.

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