SC - Florilegium Files (was re: Drat!)
Vincent Cuenca
bootkiller at hotmail.com
Wed Jan 3 18:48:34 PST 2001
> Sounds interesting. Was this with dried mustard, mustard seeds
> (if so, yellow or brown?) or a prepared mustard? Does pounding
> the steak just make it thinner and easier to roll? Or is there
> more to it?
Pounding them makes them thin and easy to roll, yes. Place the steak
between two sheets of heavy plastic and pound with a mallet to the
thickness you want. I still wanted these to be steaks so they weren't
pounded too thin.
I made a stuffing of a good French stoneground mustard, breadcrumbs,
olive oil, garlic and some herbs I found lying around. Spread it on the
steaks and rolled them. I used toothpicks to secure them, dusted the
steaks with pepper and garlic and broiled them. They were a major
hit with the diners.
> What is crostini? Sounds good, though.
French bread sliced into thin rounds and toasted.
> > The New Years sideboard also contained caviar blinis
>
> Is this done with a thin pancake batter or something specific? I
> think the only pancakes I've ever had were the ones you put maple
> (or imitation) syrup on.
Pancake batter is okay if it isn't too sweet. They should be thinner than
pancakes but thicker than crepes. We'd made a homemade sour cream by
whipping heavy cream with some lemon juice.
> I do have some red caviar left over from using
> it to decorate some food, so this might be interesting. Hmmm. or maybe
> using a can of anchovies.
The anchovy and caviar would pretty much cancel each other out. I suggest
something of a different flavor, smoked salmon as an example. Or having
two different appetizers of blinis with anchovy and others with caviar.
> THLord Stefan li Rous
Gunthar
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