Home › The World's Kitchen › St. Gotthard Sauce

St. Gotthard Sauce

Press through a sieve into a bowl the yolks of two hard-boiled eggs, then set bowl on ice, add half a teaspoon French mustard, six chopped tarragon leaves, one finely chopped mint leaf, half a teaspoon freshly chopped parsley, three saltspoons salt, half a saltspoon cayenne and two tablespoons vinegar. Sharply mix with whisk one minute, then pour in, drop by drop, three-quarters gill good cold olive oil, sharply whisking while adding it. Add tablespoon of capers, gently mix. Pour into a sauce bowl and serve. FILET OF BEEF, LARDED, WITH FRESH MUSHROOMS Neatly trim off fat and skin from a two-and-a-half-pound piece filet of beef. Cut an ounce larding pork in small strips one inch long and with a larding needle lard top of the filet. Place a mirepoix in a roasting pan, lay filet on top, season with a teaspoon salt and half teaspoon pepper, spread tablespoon melted butter over the filet, then set in hot oven thirty-five minutes, turning once in a while. Remove, dress filet on a hot dish and keep hot. Peel, clean thoroughly, wash and dry half a pound of fresh sound mushrooms. Place in a sautoire with a tablespoon butter and half teaspoon salt, and cook ten minutes. Arrange around the filet. Pour a gill of demi-glace in the mirepoix pan, boil for five minutes. Strain it through a Chinese strainer over the filet and serve.