| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
St. Louis |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 8 |
oz |
Mushrooms; washed & chopped |
| 4 |
|
Salmon steaks |
| 1/2 |
c |
Dry white wine |
| 5 |
|
Egg yolks |
| 1 |
ts |
Lemon juice |
|
|
Salt & pepper to taste |
| 2 |
|
Sticks butter |
| 2 |
tb |
Whole mustard (Moutarde de Meaux) |
INSTRUCTIONS
MUSTARD SAUCE
Preheat oven to 350 F. Butter an ovenproof dish. Add mushrooms to cover
bottom of dish; add wine and place steaks on top of mushrooms. Cover with
buttered wax paper. Bake 20 to 25 minutes, or until done. Serve with
Mustard Sauce. Mustard Sauce: Place yolks in blender. Add lemon juice, salt
and pepper; blend. Melt butter. Add to yolk mixture slowly while blender is
operating. Add mustard.
FEMME OSAGE
WEST FRONT STREET, ST. LOUIS.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”