| It's a shame the gourmet's of the world don't unite | | | | "Yes, Yes, Yes! But please to proceed, my three |
| to present an annual award to the Best Restaurant | | | | minutes are nearly up." |
| Of The Year. | | | | Here, then, Friends of the Sauce Pan, are the |
| I felt this shortcoming rather acutely some weeks | | | | materials that go into Antoine's unique Steak |
| ago when some of us gourmets - hearty eaters | | | | Robespierre. This is a culinary scoop in the world of |
| always refer to themselves as gourmets - were | | | | food journalism - other papers may copy. |
| sitting around drooling on our bosoms. | | | | Marinate whole, aged, beef tenderloins in red wine |
| The favorite indoor sport of those who enjoy good | | | | and French dressing up to four hours. Bake to |
| food is recalling Memorable Meals at famous eateries. | | | | medium rare. |
| I opined that Antoine's of New Orleans has to be | | | | Next, make a small brown gravy from beef stock |
| ranked with the leaders because of its Steak | | | | and arrowroot. Add these ingredients: sauteed, diced |
| Robespierre. | | | | bacon; scallions; red wine; tomato juice; chicken livers |
| "Steak what?" demanded my incredulous companions, | | | | sautéed in the bacon drippings; sliced green |
| as learned eaters are wont to do. "Who ever heard | | | | olives; mushroom caps; and finally, chunked veal |
| of that dish? You're putting us on." | | | | sweet breads well boiled and cleaned. |
| Stung to the quick of my taste buds, I asserted | | | | Garnish with artichoke hearts marinated in olive oil, |
| stoutly that Antoine's concocted the most delectable | | | | wine vinegar and dill. |
| steak this side of the Pearly Gates; and, indeed, | | | | If this description hasn't started your digestive juices |
| Robespierre, was its name. | | | | boiling, leave us and turn to the sport page. |
| "Pooh," they replied. | | | | For those of you who are now faint with involuntary |
| Thus it was that I set out on a quest for the recipe | | | | twitchings of the stomach muscles read on at your |
| of Steak Robespierre. | | | | own risk. |
| None of our household cookbooks - already pledged | | | | The proof of the pudding - that is, the steak - is in |
| to the Smithsonian Institute upon my death - had a | | | | the eating so the Mother of My Children graciously |
| word about Antoine's famous steak. | | | | agreed to prepare the dish for our doubting friends. |
| Likewise the Public Library department of cookery. | | | | Our friends, now eager, promised to surround it with |
| Likewise the food editors of three great daily | | | | the same viands that accompanied our first Steak |
| newspapers. | | | | Robespierre at Antoine's, lo, those many years ago. |
| At last, in desperation, a long distance telephone call | | | | Oh, what a dinner it was. It will be a legend to be |
| to Antoine's itself. | | | | cherished by my children. |
| Voila! | | | | First there was bouillabaisse soup with great chunks |
| A conversation with the head chef. | | | | of white fish, scallops, and eels. Boiled shrimp with hot |
| How do mere mortals converse with men on whose | | | | tomato sauce. Salad Ponchartrain with sliced tomato |
| shoulders rests the awesome responsibility of | | | | marinated in red wine, topped with finely chopped |
| preparing Great Meals? | | | | and blanched asparagus tips, potato salad, Thousand |
| "Please, oh august one, sir, my credentials as a | | | | Island dressing and black caviar. |
| Master Gourmet are in jeopardy because certain | | | | Steak Robespierre, cloud light and dripping with that |
| neophytes have failed to make your pilgrimage and | | | | exquisite sauce. |
| are, therefore, ignorant of the joys of Steak | | | | "Dirty" rice steamed in beef consommé. |
| Robespierre. | | | | Crackling Rose for the table wine. |
| "Would'st thou, in this extremity, deign to enlighten | | | | For desert, my specialty, Bananas Foster, |
| the miserable ones in Ohio who doubt my veracity | | | | flambé. |
| and thy culinary skill?" Long pause at other end of | | | | Cafe au lait. |
| wire. | | | | Bon bons and mixed roasted nuts. Panatella cigars |
| "Sacre bleu!" the Great One intoned. "Eet ees a | | | | and Southern Comfort for both ladies and gentlemen. |
| secret recipe which I have sworn to give only to my | | | | Well, sir, and Bob, you can imagine the effect this |
| son." | | | | masterpiece had on my doubting friends. Already |
| "I am desolate," I replied. "I shall be drummed out of | | | | there is a movement afoot in my gourmet club to |
| the Gourmet's Club and back to pork and beans | | | | give me a Certificate of Appreciation, and maybe |
| every Saturday." | | | | make me Grand Guard Of The Skillet. |
| "Weeeeel, in that case, I will tell you the ingredients - | | | | I hope I can bear the title with modesty. |
| but not the quantities. My son - you understand?" | | | | |