LIBBY'S® PUMPKIN (20)
FOOTBALL SNACKS (40)
BEEF BONANZA (48)
SLOW COOKER (11)
|EVERY FEW MINUTES|
|CHATEAUBRIAND, COLBERT SAUCE|
Season a Chateaubriand with some salt, brush it over with oil, and broil with a slow, regular heat.
Lay it on a dish, and garnish the two ends with potatoes cut olive-shaped and fried in butter, and cover with the following sauce:
When well reduced, strain it through a sieve, boil again, and when ready to serve, incorporate therein a quarter of a pound of butter, some chopped parsley, and the strained juice of a lemon.
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