Zubereitung

1. 1

   For the cocktail sauce, stir the mayonnaise for the cocktail sauce smooth with the ketchup, the cream, the brandy and the sweet paprika and season it with salt and pepper.

2. 2

   For the herb and garlic dip, mix the soured cream with the crushed garlic clove, the snipped chives and the chopped parsley and season it with salt and pepper as well.

3. 3

   For the curry dip, mix the mayonnaise for the curry dip with the natural yoghurt, the curry powder, the honey and the lemon juice and season it to taste. Cover all three sauces and put them in the fridge.

4. 4

   Trim the sinews from the beef fillet, the pork fillet and the turkey breast and cut them into cubes of about two centimetres. Arrange the three kinds separately on plates so that the raw poultry does not come into contact with the other meat.

5. 5

   Cut the baguette into slices and drain the cornichons. Put both on the table together with the sauces.

6. 6

   Heat the vegetable oil to 180 °C in a tall pan on the hob. The temperature is right when fine bubbles rise around the handle of a wooden spoon held in the oil.

7. 7

   Set the pan carefully onto the table burner in the middle of the table and adjust the flame so that the oil stays evenly hot.

8. 8

   Spear the cubes of meat one at a time onto fondue forks and cook them in the hot oil until they are browned all over. Beef and pork need two to three minutes; the turkey breast is cooked until it is done right through and no longer translucent inside.

9. 9

   Slide the meat off the fork onto the plate, season it with salt and pepper and eat it with the sauces. Never leave the hot oil unattended, and never put out a fat fire with water — smother the flames with a lid.