How To Make Chicken Salad The Old Fashion Southern Stylw Antoine’s Recipe A Culinary ‘Scoop’ – Steak Robespierre

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Antoine’s Recipe A Culinary ‘Scoop’ – Steak Robespierre

It’s a shame that diners in the world are not united to present the annual prize to the best restaurant of the year. Years.

I felt such a serious shortage a few weeks ago when some of us, the gourmets, always called ourselves gluttons – were sitting spitting on our chests.

Your favorite home sport for good food is a reminder of Memorable Meals at popular restaurants.

I realized that Antoine’s of New Orleans had to rank with the leader because of its Steak Robespierre.

“What about barbecue?” Demanded my incredible partner like a learned eater is not to be done. “Who ever heard that food? You are putting us.”

Next to my taste buds, I firmly claim that Antoine’s concocted the most delicious steic this side of the Pearly Gates; And of course Robespierre is its name.

“Uncle,” they replied.

That’s why I set out to find the Steak Robespierre recipe.

None of our family cookbooks – already promised to the Smithsonian Institution when I died – contain words about Antoine’s famous barbecue.

The same goes for the Culinary Public Library.

Likewise, the food editors of three great daily newspapers.

Finally, in desperation, a long distance call to Antoine himself.

Wow!

Conversation with the chef.

How do people converse with men who shoulder the great responsibility of preparing great food?

“Oh my gosh, my credentials as Master Gourmet are in danger because some neophytes have failed your pilgrimage and therefore do not know the joy of Steak Robespierre.

“Do you really want to enlighten the afflicted in Ohio who doubt my honesty and your culinary skills?” Long pause at the other end of the cable.

“Sacred!” A great one into. “Eetees secret recipe that I swore to give only to my son.”

“I am lonely,” I replied. “I will be drumming out of Gourmet’s Club and going back to pork and beans every Saturday.”

“Weeeeeel, in that case, I’ll tell you the ingredients – but not the quantity. My son – you understand?”

“Yes, yes, yes! But go ahead, my three minutes are almost over.”

Here Friends of the Sauce Pan is the raw material that goes into Antoine’s unique Steak Robespierre. This is cooking in the world of food journalism – documents can be copied.

Dip all aged beef in red wine and sauté for up to four hours. Bake until medium-rare.

Then make a small prahok juice from beef and nuts. Add these ingredients: sauteed, diced bacon; Garlic leaves; Red wine; Tomato juice; Chicken livers sautéed in bacon drippings; Green olive slices; Mushroom caps; And finally, the beef meatballs are cooked and washed.

Garnish with artichoke hearts marinated in olive oil, vinegar, wine and dill.

If this description has not yet started, your digestive juices are boiling, please leave us and turn to the sports page.

For those who faint by involuntary stomach cramps, read at your own risk.

Evidence of pudding – that is, steak – was in eating, so the mother of my child kindly agreed to prepare food for our skeptical friend. Our friends are now eager to promise to surround it with the same tour that accompanied Steak Robespierre’s first We were in Antoine’s, lo many years ago.

Oh, what a dinner. It will be a legend to be loved by my children.

First there was a bouillabaisse soup with white fish, snails and eel. Boiled shrimp with hot tomato sauce. Ponchartrain Salad with Tomatoes, sliced ​​in red wine, smeared with sliced ​​garlic and grilled, potato salad, dressing Island and black fish eggs.

Steak Robespierre Light, cloudy and dripping with that luxurious sauce.

“Dirty” rice steamed with beef. Crackling Rose for wine.

For my specialty desert Bananas Foster, flambé.

Coffee shop or Lai.

Bobbins and assorted nuts. Panatella and Southern Comfort cigars for both ladies.

Bob and Bob, you can imagine the impact of this work on my skeptical friends. There was a movement in my gourmet club to give me a certificate of commendation and maybe make me a Grand Guard Of The Skillet.

I hope I can get the title politely.

October 10, 1973

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