Rumsteack Grand mere, salsifis au gratin, Bearnaise sauce
(precceding numbers represents the recipes number from Guide Culinaire of Auguste Escoffier)
2443 - Rump Steak Grand’mere
Ingredients for 5 Portions:
Rump Steack (5 steaks / 200g) 1 KG
Button Onions 100 GM
Streaky Bacon 200 GM
Potatoes 300 GM
Parsley 50 GM
Brown Veal Stock 100 ML
Butter 50 GM
Vegetable Oil 100 ML
Lemon 1 PC
Salt Tt
Pepper Tt
* Tt : To Taste
Preparation:
1. Season the steak...
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