Bagne Calde - cooking recipe

Ingredients

3 Tbsp. Wesson oil
2 1/2 cubes butter
9 cloves garlic
3 cans anchovies
2 1/2 pt. whipping cream
1 pkg. frozen cauliflower
1 pkg. frozen artichoke hearts
1 pkg. Brussels sprouts
1 bunch celery
1 green pepper
mushrooms (fresh)
shrimp (as much as you want)
4 lb. top sirloin
3 loaves French bread

Preparation

Cover bottom of pan with oil; heat and add butter.
Add garlic and cook until soft and brown.
Add anchovies; stir 1 minute.
Add cream; heat, do not boil.
Cook vegetables and meat in an electric frypan.
Serve like fondue.
Use bread for plates, then eat when soggy with sauce.