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Bœuf à la ficelle. Trim chateaubriand steaks of fat, tie a piece of cotton string semi-tautly around each with a good length that will go over the edge of the pot. Bring a pot of good consommé to a rolling boil, reduce the heat and keep warm over flame on the table. Let each guest place a steak into the pot and let them gently simmer until done according to their own tastes. Green pepper sauce is good.
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Aug 7, 2015 09:26
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| # ¿ May 22, 2024 07:27 |
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