Cognac/ V S Courvoisier warmed
Cross & Blackwell Major Grey’s chutney with imported mangoes
4 Tenderloin steaks- Thick
Coarsely ground pepper
Use coarsely ground pepper-put a generous amount on steaks and marinade several hours. Put butter in skillet, add steaks and cook to desired doneness. Add chutney- 1 jar heat. Add warm cognac and flame. serve.
Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.