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A method of cooking food by dipping it into a hot pan of oil, which is kept on a burner on the table.
In Burgundy this would traditionally be lean pieces of beef (eaten with a sauce or selection of sauces); and in Switzerland the oil would be replaced by a hot cheese dip, made of Gruyere or Emmental. This is flavoured with garlic, white wine and kirsch and often accompanied by more kirsch. See 'Emmental'; 'Gruyere'
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