It is a shame the gourmet’s of the environment really don’t unite to current an once-a-year award to the Ideal Restaurant Of The Year.
I felt this shortcoming somewhat acutely some weeks ago when some of us gourmets – hearty eaters usually refer to them selves as gourmets – had been sitting all over drooling on our bosoms.
The favorite indoor activity of those who appreciate fantastic food stuff is recalling Memorable Meals at renowned eateries.
I opined that Antoine’s of New Orleans has to be ranked with the leaders because of its Steak Robespierre.
“Steak what?” demanded my incredulous companions, as figured out eaters are wont to do. “Who at any time heard of that dish? You’re putting us on.”
Stung to the quick of my flavor buds, I asserted stoutly that Antoine’s concocted the most delectable steak this aspect of the Pearly Gates and, indeed, Robespierre, was its title.
“Pooh,” they replied.
As a result it was that I set out on a quest for the recipe of Steak Robespierre.
None of our household cookbooks – by now pledged to the Smithsonian Institute upon my loss of life – had a phrase about Antoine’s renowned steak.
Likewise the Community Library department of cookery.
Likewise the food stuff editors of a few great each day newspapers.
At last, in desperation, a extended distance telephone contact to Antoine’s alone.
A conversation with the head chef.
How do mere mortals converse with males on whose shoulders rests the brilliant duty of preparing Great Meals?
“Remember to, oh august just one, sir, my credentials as a Grasp Connoisseur are in jeopardy because sure neophytes have unsuccessful to make your pilgrimage and are, therefore, ignorant of the joys of Steak Robespierre.
“Would’st thou, in this extremity, deign to enlighten the miserable kinds in Ohio who question my veracity and thy culinary ability?” Lengthy pause at other stop of wire.
“Sacre bleu!” the Great 1 intoned. “Eet ees a secret recipe which I have sworn to give only to my son.”
“I am desolate,” I replied. “I shall be drummed out of the Gourmet’s Club and back to pork and beans just about every Saturday.”
“Weeeeel, in that case, I will explain to you the substances – but not the portions. My son – you have an understanding of?”
“Yes, Yes, Yes! But make sure you to progress, my a few minutes are virtually up.”
Listed here, then, Mates of the Sauce Pan, are the supplies that go into Antoine’s one of a kind Steak Robespierre. This is a culinary scoop in the environment of food stuff journalism – other papers may possibly duplicate.
Marinate complete, aged, beef tenderloins in purple wine and French dressing up to four several hours. Bake to medium exceptional.
Following, make a compact brown gravy from beef stock and arrowroot. Insert these substances: sauteed, diced bacon scallions purple wine tomato juice hen livers sautéed in the bacon drippings sliced environmentally friendly olives mushroom caps and eventually, chunked veal sweet breads perfectly boiled and cleaned.
Garnish with artichoke hearts marinated in olive oil, wine vinegar and dill.
If this description has not begun your digestive juices boiling, depart us and transform to the activity webpage.
For those of you who are now faint with involuntary twitchings of the tummy muscle mass go through on at your own possibility.
The proof of the pudding – that is, the steak – is in the consuming so the Mother of My Little ones graciously agreed to put together the dish for our doubting mates. Our mates, now eager, promised to encompass it with the very same viands that accompanied our very first Steak Robespierre at Antoine’s, lo, those several several years ago.
Oh, what a supper it was. It will be a legend to be cherished by my youngsters.
Initial there was bouillabaisse soup with great chunks of white fish, scallops, and eels. Boiled shrimp with hot tomato sauce. Salad Ponchartrain with sliced tomato marinated in purple wine, topped with finely chopped and blanched asparagus strategies, potato salad, Thousand Island dressing and black caviar.
Steak Robespierre, cloud light and dripping with that exquisite sauce.
“Dirty” rice steamed in beef consommé. Crackling Rose for the desk wine.
For desert, my specialty, Bananas Foster, flambé.
Cafe au lait.
Bon bons and mixed roasted nuts. Panatella cigars and Southern Ease and comfort for both women and gentlemen.
Perfectly, sir, and Bob, you can imagine the result this masterpiece had on my doubting mates. Already there is a movement afoot in my gourmand club to give me a Certificate of Appreciation, and it’s possible make me Grand Guard Of The Skillet.
I hope I can bear the title with modesty.
Oct ten, 1973