Directions:
- Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating - fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10182.71 Kcal (42633 kJ) | ||
| Calories from fat | 9454.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1050.5g | 1616% | |
|---|---|---|---|
| Cholesterol | 639.38mg | 213% | |
| Sodium | 1633.65mg | 68% | |
| Potassium | 3669.84mg | 78% | |
| Total Carbs | 119.19g | 40% | |
| Sugars | 42.82g | 171% | |
| Dietary Fiber | 18.4g | 74% | |
| Protein | 141.98g | 284% | |
| Vitamin C | 80.6mg | 134% | |
| Vitamin A | 6mg | 201% | |
| Iron | 11.6mg | 65% | |
| Calcium | 426.6mg | 43% | |
| Amount Per 100 g | |||
| Calories | 442.77 Kcal (1854 kJ) | ||
| Calories from fat | 411.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.68g | 1616% | |
|---|---|---|---|
| Cholesterol | 27.8mg | 213% | |
| Sodium | 71.04mg | 68% | |
| Potassium | 159.57mg | 78% | |
| Total Carbs | 5.18g | 40% | |
| Sugars | 1.86g | 171% | |
| Dietary Fiber | 0.8g | 74% | |
| Protein | 6.17g | 284% | |
| Vitamin C | 3.5mg | 134% | |
| Vitamin A | 0.3mg | 201% | |
| Iron | 0.5mg | 65% | |
| Calcium | 18.6mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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