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Angostura Home Recipes
17
FILET OF SOI.E
VI«>'En02ViVE
A L'AXftOSTlIRA
Flour filet of sole and saute in
butter. When cooked remove to
hot dish and put a little fresh
butter in the frying pan. Add
cup white seedless grapes and
cook lightly for 2 or 3 minutes,
then add 1 teaspoon of cognac
and I teaspoon of vermouth and
2 dashes of ANGOSTURA BIT
TERS. Pour over the filet and
serve very hot.
Chef de Cuisine
EMMANUELLERUNIGO
S.S. PARIS, OF FRENCH LINE
Offers Simple Recipes for
Home Use
.S.ADDLE OF L.%MB
RITTEROISE
Roast a nice saddle of Iamb,add
ing a little sliced carrot and
onion. When cooked remove to
a hot dish. Pour all fat from the
roasting pan and add V2 fup
white wine, teaspoon of AN
GOSTURA BITTERS,and Vicup
stock. Bring to a boil and strain.
Meanwhile, put a little butter in
a saucepan, saute 14 Ih. mush
rooms (quartered) and 1 onion
chopped fine. When cooked add
1 cup heavy cream sauce and mix
well. Slice the lamb lengthwise
and replace slices keeping it in
shape, pour the mushroon.sauce
over this and brown carefully in
the oven or under a broiler. Gar
nish on each side with diced egg
plant fried in oil and diced pota
toes freshly sauteed in butter.
Serve the wine sauce in a gravy
boat.