The Ranger > wrote in
:

> On Thu, 16 Dec 2004 04:43:50 GMT, Hahabogus >
> wrote:
> > 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.
>
> Knowing that you are dredging this up from 30 years past, was it
> too spicy or did it seem like there was something missing?
>
> The Ranger
> --
> "The Irish believe wiff a most-'oly furor that eatin' food shoul'
> be a test of courage. If we can't boil it t' deff, fry it in a vat
> o' grease, or stuff it in an animal intestine, we're posit've it
> shouldn't be eaten."
> -- John Woolery, London Underground, 1992
>

Actually I was a poor newlywed and couldn't afford such luxuries at that
time. It was a spurge for 'our' first dinner party. Ate kraft dinner for
almost for a month due to the party's costs; but it was worth it.

Peppercorn Steaks with a butter brandy sauce and some sort of Crab
appetizer is all I can remember of the evenings menu.

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