1934 Angostura Recipes

Angostura Home Recipes

17

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.

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.