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1
Sauce: Beat the egg whites until stiff and set aside.
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2
Put the egg yolks into a bowl and place over a pot of warm water.
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3
Beat with an electric mixer until they are light and creamy.
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4
Remove from the heat.
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5
Add the mustard and a pinch of fresh ground salt and pepper and continue beating gradually adding 1/4 cup oil, drop by drop.
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6
If the mayonnaise should curdle and lose its bulk add some of the beaten egg white.
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7
Continue to add the remainder of the oil so that the mixture is smooth and creamy.
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8
Add the boiling water.
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9
Set aside.
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10
Have several little bowls ready for mixing use.
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11
To 1 tablespoon of mayonnaise in a bowl, add the garlic and mix together.
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12
Place on a fondue sauce tray.
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13
Place 1 heaping tablespoon of mayonnaise into each of 6 small bowls and add to one, gherkins and capers.
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14
In the second bowl, parsley.
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15
In a third, tarrragon and chervil.
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16
In a fourth bowl the curry powder.
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17
In the fifth tomato paste and brandy.
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18
Sixth bowl the anchovies.
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19
The seventh bowl should be the flaked almonds, without mayonnaise.
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20
Pour these sauces into the fondue sauce trays.
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21
Remove all bones from the fish.
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22
Cut the fish into bite-size pieces.
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23
Heat the oil in the fondue pot and set the fish cubes attractively on a serving platter.
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24
Place a piece of fish on a skewer and dip it into the oil for 1 to 2 minutes and then dunk into the various sauces.
