1 1 lb. very lean, highest
1 quality raw beef
1 tenderloin
1 1 egg yolk
1 2 tsp. dijon mustard
1 seasoned salt & freshly
1 ground pepper
1 2 tbs. fresh lemon juice
1 1 c. italian olive oil
1 2 tbs. finely chopped
1 shallots
1 1 tbs. worcestershire
1 sauce (optional)
1 liquid hot pepper sauce
1 tbsp finely chopped capers
1/2 cup rice beef stock
Directions
S. POST OAK, HOUSTON PULIGNY-MONTRACHET, 1977 OR 1978 1. Place beef in
freezer until firm and in half frozen. Slice as thinly as
possible.Refrigerate until needed.2.Make mayonnaise by preferrred
method, or: place egg yolk in mixing bowl and add mustard, salt and
pepper to taste. Add lemon juice. Start beating with a wire whisk or
electric mixer and gradually add oil, bit by bit, until sauce begins
to thicken, beating constantly. As mixture thickens, the oil may be
added a little faster.3.Place shallots in cheesecloth and run under
cold water. Squeeze to extract as much moisture as possible. Add
shallots to the mayonnaise.4.To make the sauce- Stir Worcestershire,
a dash of pepper sauce, capers and beef stock into mayonnaise. Make a
little over 1 cup.5.Arrange overlapping slices of beef on plates and
top with a spoonful of the sauce. Note: The meat must be of the
highest quality & must be fresh. It should be very cold and partially
frozen.If completely frozen it may become mushy and unpalatable in
texture.
Servings: 6 servings
Carpaccio Tony's+++fggt98b Recipe brought to you by Recipe Ideas
Categories: Italian
The History of Recipes
Written recipes as an idea can be found far back into distant history, in fact as far back as pharonic Egypt, and potentially, even further back. Having said that, mostly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. During the time of the Romans a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Additionally, he informs us how the ancient chefs were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the East, including spices like parsley and basil. The introduction of these new foods and spices caused an explosion in publications on food, many of which still exist in private cookery archives. The arrival of TV gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Carpaccio Tony's+++fggt98b recipe.
