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about afrench menu !!

post #1 of 11
7/31/06 at 9:12pm
Thread Starter 
hi chefs in whole world :chef:

i wante ask about the inter coute ..

how do you make it ?? :)

thanx
I'm sorry my language is not good
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post #2 of 11
8/1/06 at 5:20am
That certainly made me look twice, at 1st glance I thought it said int:suprise: rc:eek: urse!!!:eek: :eek: :eek: :eek: :eek:
Leading the global ban on cup and spoon measurements in recipes!
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post #3 of 11
8/1/06 at 5:38am
You mean Entrecote. In America, that's a fancy name for NY strip steak.
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post #4 of 11
8/1/06 at 6:52am
Rib steak. Double, often, so that it is a BIG hunk o' meat.
"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 11
8/1/06 at 6:00pm
Thread Starter 
thanx 4 corricting me :lol:

thats excatly what i meant ..

NY strip steak ..does it come with sauce ???? :lips:
I'm sorry my language is not good
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post #6 of 11
8/1/06 at 6:05pm
Thread Starter 
kuan

thanx :)
I'm sorry my language is not good
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post #7 of 11
8/1/06 at 7:15pm
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. :lips:
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post #8 of 11
8/2/06 at 2:12am
Yeah me too!

Rgds Rook
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post #9 of 11
8/2/06 at 7:53pm
Thread Starter 
thanx 4 Reply ..

the sauce comes white to yallow with herbs :)
I'm sorry my language is not good
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post #10 of 11
8/2/06 at 8:35pm
Sounds alot like bearnaise sauce....
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post #11 of 11
8/6/06 at 7:06pm
Thread Starter 
hi

how to make it ?? :o
I'm sorry my language is not good
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