Entrecote Steaks In Marchand De Vin Sauce

Questions to ask a pro-choice legislator: 1. Are you willing to explain why a baby's right not to be killed is less important than a woman's right not to be pregnant? 2. Are you willing to explain why most cities have laws forbidding cruelty to animals, but you oppose laws forbidding cruelty to human fetuses? Are they not at least living animals? 3. Are you willing to explain why government is unwilling to take away the so-called right to abortion on demand even though it harms the unborn child; yet government is increasingly willing to take away the right to smoke, precisely because it harms innocent non-smokers, killing 3,000 non-smokers a year from cancer and as many as 40,000 non-smokers a year from other diseases? 4. And if you say that everything hangs on whether the fetus is a human child, are you willing to go before national television in the oval office and defend your support for the 'Freedom of Choice Act' by holding in your hand a 21 week old fetus and explaining why this little one does not have the fundamental, moral, and constitutional right to life? Are you willing to say to parents in this church who lost a child at that age and held him in their hands, this being in your hands is not and was not a child with any rights of its own under God or under law?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains		Campanile	4	Servings

INGREDIENTS

4		Entrecote steaks.
3	c	Red wine.
5		Shallots
1		Stock cube.
1	T	Flour.
3	T	Groundnut oil.
70	g	Butter.
1		Sprig thyme.
1		Bay leaf.
1		Marrowbone
		Salt, pepper.

INSTRUCTIONS

Cook the marrowbone for 15 minutes in boiling salted water.  2 Peel the
shallots and chop finely. Heat the oil in a pan, and fry  the
entrecotes quickly on each side. Arrange them on a serving dish  and
keep warm. Remove the marrowbone from the water and leave to cool.  3
Put the shallots into the frying pan used to fry the steaks, stir,  add
the wine, thyme and bay leaf. Dissolve the stock cube in a cup of  hot
water and pour into the pan. Cook for 6 minutes.  4 Remove the marrow
from the bone, slice and add to the sauce. Remove  the thyme and bay
leaf. Mix the butter and flour with a fork and add  to the pan to
thicken the sauce. Cook for 3 minutes. Season and pour  the sauce over
the entrecote steaks.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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