Steak - Cook Steak In Oven - Antoine's Recipe A Culinary 'Scoop' - Steak Robespierre

It is a shame that the gourmets of the world unite for a

I felt this shortcoming rather acutely some weeks ago when some of us gourmets - hearty eaters always refer to themselves as gourmets - were drooling over our wombs.

The favorite indoor sport of those who enjoy good food is recalling Memorable Meals at famous eateries.

I thought so it was that I was on a search for recipes Steak Robespierre.

None of our household cookbooks - already pledged to the Smithsonian Institute after my death - is a famous steak word about Antoine.

The Public Library Division cooking.

Also the food editors of three major newspapers.

Finally in desperation a long distance call to Antoine

Voila

A conversation with chef-cook.

Ordinary mortals to communicate with people on whose shoulders rests the awesome responsibility of preparing large meals

Here the Friends of the pan the materials that go into Antoine

Marinate whole aged beef tenderloin with red wine and French dressing up to four hours. Bake until medium rare.

Next make a little soup and brown gravy plow. Add the components in fibromyalgia fried bacon onion red wine tomato juice saut chicken livers

Garnish with artichoke hearts marinated in olive oil vinegar and dill.

If this description is not started your digestive juices boil and let us turn to the sports page.

For those of you who are faint with involuntary spasms of the abdominal muscles Read at your own risk.

The proof of the pudding - that is the steak - is in the eating so the mother of my son graciously consented to the dish for our doubting friends to prepare. Our friends now eager promised to surround the same food that accompanied our first Steak Robespierre Antoine lo those many years ago.

Oh what a dinner it was. It would be a legend to be cherished by my children.

First there was bouillabaisse soup with big chunks of white fish mussels and eels. Boiled shrimp with hot tomato sauce. Salad Ponchartrain with sliced tomato adobo red wine garnished with finely chopped and blanched asparagus potato salad Thousand Island dressing and black caviar.

Steak Robespierre cloud light and face dressing.

For some my specialty Bananas Foster flamb

Cafe au lait.

Bon bons and mixed roasted nuts. Panatella cigars and Southern Comfort for both ladies and gentlemen.

Well sir and Bob can you imagine the effect this masterpiece to my friends doubt. Although there is a movement in my gourmet club to lift me a Certificate of Appreciation and maybe make me Grand Guard of the pan.

I hope that I can wear the title with modesty.

emOctober /em