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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SAUCE-STEAK" "S" "10/21/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SAUCES FOR STEAK OR HAMBURGER" "sauces made from pan juices for pan-broiled (saut\*(e'ed) steak or hamburger"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
All recipes are based upon 6 servings of hamburger or steak.
.PP
After the meat is done, it is removed to a hot serving platter and kept warm.
The sauces are prepared from the pan juices remaining
after saut\*(e'ing the meat, by deglazing with wine or stock.
The sauces are poured over the meat just before garnishing and serving.
.PP
These recipes are for a small volume of sauce, about 1/2 cup,
essentially a flavored butter.
For other steak and hamburger sauces, 
optionally of greater volume, also prepared from pan juices, 
see recipe SAUCE-BROWN.
.PP
From JC, pages 76, 294-295, 302-303.
.\"   ---------------------------------
.sp 1
.SH "BROWN DEGLAZING SAUCE"
.PD 0
.IG "1/2 cup" "beef stock,"
\fIcanned beef bouillon, dry white wine or vermouth, red wine,\fP
or \fI1/4 cup water\fP
.IG "touch" "cognac,"
or more; optional
.IG "2 to 3 Tbsp" "softened butter"
.sp
.SK 1
Degrease the cooking juices.
Add the stock, wine, or other liquid.
Boil it down rapidly, scraping up coagulated pan juices, until it has
reduced almost to a syrup,
or to a volume appropriate for the dish to be sauced, but at least to
half original volume.
Optionally, near the end of the reduction,
add the cognac, and flame it if more than a touch. 
Off heat, swirl in the butter by half-tablespoons until it is absorbed.
.PP
.I Verified:
fully.
.sp 1
.SH "\*(A` LA RUSSE"
.PD 0
.IG "1/4 cup" "stock"
or \fIcanned beef bouillon\fP
.IG "2/3 cup" "whipping cream"
.IG "" "salt and pepper"
.IG "pinch" "nutmeg"
.IG "" "drops of lemon juice"
.sp
.IG "2 to 3 Tbsp" "softened butter"
.IG "2 Tbsp" "minced green herbs: "
parsley, chives, tarragon, and chervil, or parsley only
.sp
.SK 1
Degrease the cooking juices.
Add the stock or bouillon.
Boil it down rapidly, scraping up coagulated pan juices, until it has
reduced almost to a syrup.
Pour in the cream and boil it down rapidly for a minute or two,
until it has reduced and thickened slightly.
Season to taste with salt, pepper, nutmeg and drops of lemon juice.
Off heat, swirl in the butter by half-tablespoons until it is absorbed.
Stir in the herbs.
.bp
.sp 1
.SH "BERCY"
.PD 0
.IG "1 Tbsp" "butter"
.IG "3 Tbsp" "minced shallots"
or \fIgreen onions\fP
.sp
.IG "1/2 cup" "dry white wine"
or \fIdry white vermouth\fP
.sp
.IG "4 to 6 Tbsp" "softened butter"
.IG "" "salt and pepper "
to taste
.IG "2 to 3 Tbsp" "minced parsley"
.sp
.SK 1
Degrease the cooking juices.
Add the 1 tablespoon of butter.
Stir in the shallots or onions and cook slowly for 1 minute.
Add the wine or vermouth.
Boil it down rapidly, scraping up coagulated pan juices, until it has
reduced almost to a syrup.
Season to taste with salt, pepper, nutmeg and drops of lemon juice.
Off heat, beat in the butter by half-tablespoons until it is absorbed.
Beat in the salt and pepper to taste, then the parsley.
.sp 1
.SH "MARCHAND DE VINS and \*(A` LA BORDELAISE"
.PD 0
.sp
.SK 1
For \fImarchand de vins\fP,
as for \fIbercy\fP, but substitute red wine for white.
For \fI\*(a` la bordelaise\fP, 
also fold in 2 to 3 tablespoons of diced poached beef marrow, 
after beating in the seasonings and parsley.
.sp 1
.SH "SAUT\*(E'ED MUSHROOMS"
.PD 0
.sp
.IG "1/2 lb" "fresh mushrooms,"
washed, well dried, left whole if small, sliced or quartered if large
.IG "1 to 2 Tbsp" "minced shallots or green onions"
.sp
.IG "" "other ingredients,"
as used in a sauce above
.sp
.SK 1
Place the skillet with fat and cooking juices from the saut\*(e'ing
of the meat over high heat (@8-9).
Add the mushrooms and toss and shake the pan for 5 minutes.
As soon as they have browned lightly, remove from the heat.
.SK 2
Toss the shallots or green onions with the mushrooms over moderate heat
(@5) for 2 minutes.
Heap the mixture over the meat on the warmed serving dish.
.SK 3
Use the pan juices as in one of the above sauce recipes, and
pour over the meat.
.PP
.I Verified:
fully.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
