"Charles Gifford" > wrote in
.net:

> Here are a few I've tried and liked, Ranger. My favorite is probably
> the Green peppercorn-Bourbon sauce:
>

Doesn't Julia's first book have a recipe...I believe you lightly score
the steaks and insert freshly cracked peppercorns into the slight scores
several hours to overnight prior to cooking and use butter and brandy
with the deglazed style sauce. I'm not possitive as I made this 30 odd
years ago the first and only time I tried it, it was good but not to my
tastes at that time.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl