|A Caledonian Feast|
|by Annette Hope|
Scottish cuisine reflects both the riches of the country's resources and the frugality often imposed upon its inhabitants.
Results 1 - 10 of 14 for chateaubriand
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Season a Chateaubriand with some salt, ... incorporate therein a quarter of a pound of butter, some chopped parsley, and the strained juice of a lemon.
Season well the ... serve a single Chateaubriand, for the ... double boiler one renders the cooling of it harmful, yet it is a dish frequently called for.
Prepare and cook a Chateaubriand, lay it ... off the fat and put in some small pieces of fresh butter, salt and chopped parsley, serve as a garnishing.
The name of Chateaubriand is given to ... 18 minutes when properly done, and 20 for well done. Serve on a hot dish with maitre d'hotel butter or gravy.
Prepare artichokes, cut off 2/3 of tops, leaving 1" bottoms. Cook bottoms, cool slightly; with spoon, scoop out and discard fuzzy "chokes". Return ...
Thaw pastry dough. Pound meat down to about 3cm in height. Rub on salt and pepper and fry with butter on high for about 2 minutes, then let cool. Fry ...
Day before: Place beef in large container. Sprinkle with wine. Cover and marinate for 24 hours, turning occasionally. Next day: Preheat oven to 450 ...
Preheat oven to 425 degrees. Butterfly beef fillet to within 1" of bottom. Slice cooked and shelled lobster tails lengthwise. Place end to end inside ...
Prepare artichokes, but cut off 2/3 of tops, leaving 1-inch bottoms. Cook bottoms and cool slightly. With spoon, scoop out and discard fuzzy chokes. ...
Combine all ingredients except steak and wine, stirring until it comes to a slow boil. Simmer 5 minutes. Set aside until ready to use. Add wine. ...
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