| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Beef, Jewish |
2 |
Servings |
INGREDIENTS
| 3 |
lb |
Filet mignon |
| 1 |
c |
Dry burgundy |
| 2 |
sl |
Guinea hen breasts (or chicken breasts) |
| 2 |
tb |
Pate |
| 1 |
lg |
Mushroom cap; sauteed |
INSTRUCTIONS
: Preheat oven to 400 F degrees. Saute the steak for 1/2 minute in the
wine. Place steak, Guinea hen breasts, pate, and mushroom cap on a baking
sheet, but first seal it in aluminum foil (Disraeli's chef had to use a
covered pan; you can too). Bake in oven for 25 minutes ~ 5 minutes longer
for medium well done. Makes 2 servings. _The Joys of Jewish Cooking_,
Stephen and Ethel Longstreet, 1974. Weathervane Books, LoC 74-229. Typos by
Jeff Pruett From: Jeff Pruett Date: 07 Dec 96
Posted to MM-Recipes Digest by BobbieB1@aol.com on Nov 23, 1998
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”