| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish |
2 |
Servings |
INGREDIENTS
| 2 |
|
Serving size steaks Butter to fry steaks in– |
| 3 |
tb |
Butter |
| 1/2 |
pt |
Fresh cream |
| 1 |
ts |
Prepared mustard |
| 1 |
tb |
Ketchup |
|
|
Cracker black pepper |
| 3 |
|
Glugs of Brandy |
| 1 |
tb |
Worcestershire sauce |
INSTRUCTIONS
Press the cracked black pepper into the steaks. Cook the steaks in the
butter in a skillet. When cooked to taste remove and keep warm in foil.
Remove all but 5 tablespoons of pan drippings. To this add the 3
tablespoons of butter, 1/2 pint fresh cream stirring all the time until
well mixed. Add the 1 teaspoon of mustard and the 1 tablespoon ketchup.
Let simmer till slightly thicken, then add the 3 glugs of brandy (tip the
bottle of brandy and when you hear 3 glugs - stop). Stir in the tablespoon
of worcestershire sauce.
Place the steaks into the mixtue, spoon the sauce over them until the sauce
is the consistency of table cream. Serve immediately.
Source: Paul Miller - Pretoria, 1974
Posted to MM-Recipes Digest V3 #264
Date: Thu, 26 Sep 1996 22:07:24 +0100
From: "femorgan" <femorgan@iol.ie>
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