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#1
07-31-2006, 09:12 PM
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 about afrench menu !! hi chefs in whole world  i wante ask about the inter coute .. how do you make it ??  thanx
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#2
08-01-2006, 05:20 AM
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 That certainly made me look twice, at 1st glance I thought it said int  rc urse!!! |
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#3
08-01-2006, 05:38 AM
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| You mean Entrecote. In America, that's a fancy name for NY strip steak.
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#4
08-01-2006, 06:52 AM
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| Rib steak. Double, often, so that it is a BIG hunk o' meat.
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#5
08-01-2006, 06:00 PM
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| Quote:
 thats excatly what i meant .. NY strip steak ..does it come with sauce ???? 
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#7
08-01-2006, 07:15 PM
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 Entrecote (literally, "between the ribs") is often served with Bernaise or Bordelaise sauce- at least I've eaten it that way in France several times. Of course there are other sauces in the world besides French ones. If the steak is broiled in a pan, the brown bits (fond) make a lovely pan sauce when wine and demi-glace are added.I'm a home cook- others know of more ideas! I just know what tastes good.
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#8
08-02-2006, 02:12 AM
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| Yeah me too! Rgds Rook |
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#9
08-02-2006, 07:53 PM
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| Quote:
the sauce comes white to yallow with herbs
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#11
08-06-2006, 07:06 PM
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| Quote:
how to make it ?? 
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