| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish, Ostrich, South afric | 1 | Servings | |
INGREDIENTS
| 1 | Ostrich Fillet, cut into thin steaks | |
| Grinding of Black pepper | ||
| 1 | tb | Oil |
| 2 | tb | Brandy |
| 4 | tb | Cream |
INSTRUCTIONS
Rub the steaks with garlic and a grinding of black pepper. Heat the oil in a frying pan and fry the steaks briskly for 2 - 3 minutes or longer, if so desired. Flambe them with the brandy. Add 1 - 2 tablespoons of the sauce. Add the cream and allow to thicken and coat the steak completely. Serve at once accompanied by quince jelly. Posted to EAT-L Digest 04 Mar 97 by Pam Knowles <pamk@IAFRICA.COM> on Mar 5, 1997.
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