T-bone steak with a mustard, sherry and cream sauce (Le steak à la moutarde) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 161) by Mireille Johnston
- black peppercorns
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beef T-bone steaks
- Show all ingredients...
- Serves : 1
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: A crisp potato cake seasoned with herbs and cheese (Gâteau de pommes de terre); Potato gratin enriched with nutmeg, egg and cheese (Gratin Dauphinois I); Green beans with a light cream sauce (Haricots verts à la crème); An assortment of turnips, carrots, lima beans, mushrooms and cucumbers cooked with herbs, cream and lemon juice (Petits légumes)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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