WELCOME TO CATERINTEL.COM
The catering directory for the South West
Just use the tool bar on the side of the page to find your way round the site and please dont forget to contact us if you have any thoughts or comments about the site.
RECIPE OF THE MONTH
Café de Paris classic ‘Diane’ Sauce.
Originally developed for fillet steak, but can be made to complement other steaks, Chicken, Pork, Veal or Vegetarian Pasta Dishes. Serves 2.
Ingredients:
Either Pasta or Meat for two persons.
( avoid Game or Lamb)
20cl olive oil or 2oz Butter
100g Chestnut Mushrooms Closed cup, chopped.
100g Finely chopped Onions
20g Peeled and chopped Garlic
5cl Cooking Brandy
2 Dessert spoons of French Mustard (Dijon Original or closest match)
Sea Salt to taste
Ground Black Pepper to taste
142ml or 5fl oz Double Cream
Garnish of finely chopped Parsley
Method:
While the Pasta or meat is cooking separately,
Add the Oil or butter to the pan and toss in the chopped onions, mushrooms and Garlic. Season with a little salt and pepper.
Cook gently until the onions are transparent and the mushrooms are fully cooked.
If the meat/pasta is not ready, put the fry-pan aside for a while.
Just before you wish to serve the Meat/Pasta, put the fry-pan back onto the heat and add in the Mustard. Fully mix.
Once heated through, add the Brandy (as much as you like!) and then the double cream.
Reduce down and then serve over the meat or Pasta, and sprinkle chopped Parsley on to the finished dish.
Effortless Restaurant Cuisine!