Oeufs Mimosa - Eggs Mimosa Categories: Eggs, Anchovies, French, Entrées Yield: 4 servings |
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| 4 Eggs
3 Teaspoons Anchovy Butter Some Lettuce leaves |
Hard boil eggs. Put them under cold water, peel. Cut eggs in two lengthwise. Remove yolks and reserve 2 1/2. With a fork mash the rest with the anchovy butter. Fill each half of white with this filling. Dispose lettuce leaves in circle in a plate put the filled egg halves. Put the remaining yolks in a sieve and push them with a pestle. |
Entrecôtes à la Moelle - Rib Steaks with Marrow Categories: Beef, French Yield: 4 servings |
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| 2 thick Rib Steaks
2 Bones with Marrow 2 Shallots 1 cup red Wine 30 g Butter 1 tablespoon Vegetable Oil Aluminium Foil Salt Pepper |
Wrap each bone with the aluminium foil, put 15 min. in a preheated oven. In a skillet cook the ribs in oil two to three minutes each side (more if you like it well-done). Put them aside, keeping them warm. In the skillet melt the butter with the shallots. Add the red wine and let the sauce reduce. Meanwhile remove the bones from the oven. Unwrap and remove the marrow, cut each piece in two, put on each steak, pour the sauce over and serve immediately. |
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Entrecôtes au poivre - Rib steaks with peppercorns Categories: Beef, French Yield: 4 servings |
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| 2 thick Rib steaks
1/2 teaspoon Peppercorns 50 grams Butter 1 teaspoon starch 100 grams Cream 1 tablespoon Cognac |
Crush peppercorns, impregnate the steaks by pressing with tip of fingers. In a skillet cook the ribs in butter two to three minutes each side. Put them aside, keeping them warm. Discard the fat, put the cognac and let the sauce reduce a little. Add the starch to the cream then add to the sauce. Boil for few seconds, Pour over the rib steaks and serve immediately. |
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