Antoine’s Recipe A Culinary ‘Scoop’ – Steak Robespierre
It''sa pity that the present combined gourmet don''t 'of the world, an annual award for Best Restaurant of the Year.
I felt this void rather acutely some weeks ago, when some of us refer gourmets – hearty eaters always to themselves as gourmets – were sitting drooling on our chest.
The favorite indoor sport of those who enjoy good food, is recalling memorable meals at famous restaurants.
I thought, Antoine 'of New Orleans has to put with the leaders Rankingbecause of its Steak Robespierre.
"Steak what?" demanded my incredulous companions, learned how eaters are wont to do. "Who ever heard of that dish? You''re us share."
On the rapid Stung my taste buds, I asserted stoutly that Antoine 'invented the most delicious steaks this side of Heaven, and, indeed, Robespierre, was his name.
"Pshaw," she replied.
So it happened that I set out to find the recipe of Steak Robespierre.
None of our budgetCookbooks – already committed to the Smithsonian Institute after my death – had a word about famous steak Antoine''s.
Similarly, the Public Library department of cookery.
Even the food editors of three major newspapers.
Finally, in desperation, a long distance telephone conversation with Antoine' it ourselves.
Voila!
A conversation with the chef.
As mortals deal with the people on whose shoulders the awesome responsibility of preparing Great restsMeals?
"Please, oh August, sir, my credibility as a master gourmet in danger, because certain neophytes have failed to make your pilgrimage and are therefore unaware of the joys of Steak Robespierre.
"Would''st you in this extremity, acknowledged the miserable ones in Ohio, to enlighten my doubts as to accuracy and your cooking?" Long pause at the other end of the line.
"Sacre bleu!" the Great intones. "EET EES a secret recipe, which I have sworn, only to mySon. "
"I am desolate," I replied. "I'm going to the club of Gourmet''s out drumming, and back to pork and beans every Saturday."
"Weeeeel would, in this case, I do the ingredients – but not the amounts. My son – you understand?"
"Yes, Yes, Yes, but please go to my three minutes are almost up."
So here are friends of the sauce pan, the materials that go into the unique Antoine''s Steak Robespierre. This is a shovel in the culinary world of food journalism – otherCan copy papers.
From a total of marinating meat, beef tenderloin in red wine and French dressing up to four hours. Bake until medium rare.
Next, make a little brown sauce made with beef stock and arrowroot. Add these ingredients: sauteed, bacon, shallots, red wine, tomato juice, chicken livers fried in bacon fat, sliced green olives, mushrooms, and finally, chunked veal sweet breads well boiled and cleaned.
Garnish with artichoke hearts in olive oil, wine, marinatedVinegar and dill.
If this description hasn''t your digestive juices started to boil, let us turn to the sports page.
For those of you who are now faint with involuntary contractions of the stomach muscles read on at your own risk.
The proof of the pudding – that is, the steak – is the food so that the mother of my children kindly agreed to prepare the dish for our doubts as to friends. Our friends, now eager, promised to set it in the same dishes, accompanied by ourfirst Steak Robespierre at Antoine''s, lo, so many years ago.
Oh, what a dinner it was. There is a legend that will be loved by my children.
First there was bouillabaisse soup with big chunks of white fish, mussels and eels. Boiled shrimp with spicy tomato sauce. Salad Ponchartrain with sliced tomato marinated in red wine, garnished with finely chopped and blanched asparagus tips, potato salad, Thousand Iceland dressing and black caviar.
Steak Robespierre, clouds and lightdripping with the delicious sauce.
"Dirty" rice steamed in beef broth. Crackling Rose for the table wine.
For desert, my specialty, Bananas Foster Flambé.
Cafe au lait.
Bon-bons and mixed roasted nuts. Panatella cigars and Southern Comfort for both ladies and gentlemen.
Well, sir, and Bob, you can imagine the effect this masterpiece had on my doubting friends. Already there is a movement on foot in my gourmet club to me a "Certificate of Appreciation, andPerhaps make me Grand Guard of the skillet.
I hope I can wear the title with modesty.
10. October 1973
Click here to add this item to Lindsey Williams''siehe website
Thanks To : skypream gooddigg mesothelioma
I felt this void rather acutely some weeks ago, when some of us refer gourmets – hearty eaters always to themselves as gourmets – were sitting drooling on our chest.
The favorite indoor sport of those who enjoy good food, is recalling memorable meals at famous restaurants.
I thought, Antoine 'of New Orleans has to put with the leaders Rankingbecause of its Steak Robespierre.
"Steak what?" demanded my incredulous companions, learned how eaters are wont to do. "Who ever heard of that dish? You''re us share."
On the rapid Stung my taste buds, I asserted stoutly that Antoine 'invented the most delicious steaks this side of Heaven, and, indeed, Robespierre, was his name.
"Pshaw," she replied.
So it happened that I set out to find the recipe of Steak Robespierre.
None of our budgetCookbooks – already committed to the Smithsonian Institute after my death – had a word about famous steak Antoine''s.
Similarly, the Public Library department of cookery.
Even the food editors of three major newspapers.
Finally, in desperation, a long distance telephone conversation with Antoine' it ourselves.
Voila!
A conversation with the chef.
As mortals deal with the people on whose shoulders the awesome responsibility of preparing Great restsMeals?
"Please, oh August, sir, my credibility as a master gourmet in danger, because certain neophytes have failed to make your pilgrimage and are therefore unaware of the joys of Steak Robespierre.
"Would''st you in this extremity, acknowledged the miserable ones in Ohio, to enlighten my doubts as to accuracy and your cooking?" Long pause at the other end of the line.
"Sacre bleu!" the Great intones. "EET EES a secret recipe, which I have sworn, only to mySon. "
"I am desolate," I replied. "I'm going to the club of Gourmet''s out drumming, and back to pork and beans every Saturday."
"Weeeeel would, in this case, I do the ingredients – but not the amounts. My son – you understand?"
"Yes, Yes, Yes, but please go to my three minutes are almost up."
So here are friends of the sauce pan, the materials that go into the unique Antoine''s Steak Robespierre. This is a shovel in the culinary world of food journalism – otherCan copy papers.
From a total of marinating meat, beef tenderloin in red wine and French dressing up to four hours. Bake until medium rare.
Next, make a little brown sauce made with beef stock and arrowroot. Add these ingredients: sauteed, bacon, shallots, red wine, tomato juice, chicken livers fried in bacon fat, sliced green olives, mushrooms, and finally, chunked veal sweet breads well boiled and cleaned.
Garnish with artichoke hearts in olive oil, wine, marinatedVinegar and dill.
If this description hasn''t your digestive juices started to boil, let us turn to the sports page.
For those of you who are now faint with involuntary contractions of the stomach muscles read on at your own risk.
The proof of the pudding – that is, the steak – is the food so that the mother of my children kindly agreed to prepare the dish for our doubts as to friends. Our friends, now eager, promised to set it in the same dishes, accompanied by ourfirst Steak Robespierre at Antoine''s, lo, so many years ago.
Oh, what a dinner it was. There is a legend that will be loved by my children.
First there was bouillabaisse soup with big chunks of white fish, mussels and eels. Boiled shrimp with spicy tomato sauce. Salad Ponchartrain with sliced tomato marinated in red wine, garnished with finely chopped and blanched asparagus tips, potato salad, Thousand Iceland dressing and black caviar.
Steak Robespierre, clouds and lightdripping with the delicious sauce.
"Dirty" rice steamed in beef broth. Crackling Rose for the table wine.
For desert, my specialty, Bananas Foster Flambé.
Cafe au lait.
Bon-bons and mixed roasted nuts. Panatella cigars and Southern Comfort for both ladies and gentlemen.
Well, sir, and Bob, you can imagine the effect this masterpiece had on my doubting friends. Already there is a movement on foot in my gourmet club to me a "Certificate of Appreciation, andPerhaps make me Grand Guard of the skillet.
I hope I can wear the title with modesty.
10. October 1973
Click here to add this item to Lindsey Williams''siehe website
Thanks To : skypream gooddigg mesothelioma
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