Following are the recipes requested, the first traditional French and the second equally traditional Spanish. In the case where the dishes are to be prepared kosher, I suggest the following substitutions:
In place of butter a mixture of 1/3 each clarified margarine, olive oil and walnut oil
In place of lard, goose fat or if that not available chicken fat
In place of bacon, slices of fatty goose breast
Steak au Poivre
4 fillet mignon or strip sirloin steaks,
well trimmed and at least 1 1/2" (4 cm) thick
6 Tbsp. whole peppercorns (can use black or green peppercorns)
6 Tbsp. butter
2 oz (60 ml) Cognac
2 Tbsp. each salt and lemon juice
1 tsp. Worcestershire sauce
On a flat wooden board crush the peppercorns coarsely
either by beating with a wooden mallet or by crushing
with the bottom of a pan. Press the steaks into the
crushed peppercorns and, using the heel of the palm, be
sure that the grains of pepper are well ingrained into
both sides of the steaks.
In a skillet melt 2 Tbsp. of the butter and to this add the
salt. On a high flame let the butter begin to brown and
then add the steaks, browning quickly on both sides.
Reduce the flame and allow the steaks to cook, turning
as necessary until done as desired. (Add butter in small
amounts only if the bottom of the skillet becomes dry).
In a separate pan melt the remaining butter and to this
add the lemon juice and Worcestershire sauce. Place the
steaks on a heatproof serving dish and pour over the
butter mixture. Gently preheat the Cognac and pour this
over the steaks. Flame the steaks and serve immediately.
A traditional roast lamb dish from Castillia
1 leg of baby lamb, about 3 1/2 lb (1 1/2 kilo)
or 1 shank portion of leg of lamb
2 cups chicken stock
3 Tbsp. lard
2 Tbsp. vinegar
3 slices bacon
2 sprigs parsley
2 - 3 garlic cloves, whole
1 clove garlic, crushed
1 bay leaf
juice of 1 lemon
1/4 tsp each rosemary, oregano, ground cumin and paprika
salt and pepper to taste
With the lard rub the lamb well and then sprinkle with the
paprika and salt and pepper. Rub in the crushed garlic,
transfer to a roasting pan and roast in a very hot oven
for 15 minutes, turning once.
While the lamb is roasting combine the remaining
ingredients in a saucepan and bring to the boil. Reduce to
a medium temperature, pour over 1/2 cup of the liquids and
continue roasting, allowing about 15 minutes per pound
(35 minutes per kilo) and basting every 10 minutes with
more of the liquids. When the roast is done remove to a
platter to keep warm. Transfer the roasting pan to the
top of the stove and, bring to a boil, scraping the sides
and bottom of the pan. Season this gravy to taste with
salt and pepper and serve this pan gravy in a sauceboat.
(Serves 4 - 6).