Bief Diane

Bief Diane is 'n Britse gereg bestaande uit 'n pangebraaide biefstuk met 'n sous gemaak van die gesoute pansappe, oor die algemeen in restaurante by die tafel voorberei en geflambeer. Dit was baie gewild in die middel-20ste eeu, maar word as uitgedateer beskou sedert 1980. ^[1]^[2]

"Steak Diane" verskyn nie in die klassieke werke van die Franse kookkuns nie, en is waarskynlik uitgevind in die middel-20ste eeu in New York as deel van die gier van tafel-geflambeerde geregte.^[3] Die naam Diane, die Romeinse godin van die jagkuns, word gebruik vir verskeie wildsgeregte, soos die "Wildsvleis steak Diane" rondom 1914.^[4] Dié gereg word gesoteer en geflambeer, en versier met vrugte, in teenstelling met latere bief-Diane resepte.^[5]

Teen die 1940's was "Steak Diane" 'n algemene item op die spyskaarte van restaurante en gewild met die Café-samelewing, insluitende die restaurante by die Drake en Sherry-Netherland hotelle en The Colony restaurant.^[6]^[7] Dit word dikwels toegeskryf aan Sjef Beniamino Schiavon, Nino of the Drake.^[1]

Verwysings

↑ ^1,0 ^1,1 Pierre Franey, "60-Minute Gourmet; Steak Diane", New York Times, 31 Januarie 1979 [1]
↑ Florence Fabricant, "New Wave in the East River: David Burke", New York Times 9 November 1988
↑ Fuller, John. Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, 1964, p. 69
↑ "Oeufs à la Diane", with purée of game; Larousse Gastronomique, 2001 uitg., p. 416; Sauce Diane, a sauce poivrade with cream, truffle, and hard-boiled egg white served with venison, in Escoffier's Guide Culinaire (1907)
↑ Hoff, A.C. "Steaks, Chops and Fancy Egg Dishes", International Cooking Library, International Publishing Co., 1914, p. 20 [2]
↑ Arthur Schwarts, "'21's Steak Diane Geargiveer 29 Oktober 2014 op Wayback Machine", uit: New York City Food: An Opinionated History and More Than 100 Legendary Recipes, 2008
↑ Jane Nickerson, "Steak Worthy of the Name", New York Times 25 Januarie 1953, p. SM32, aangehaal uit Olver, Lynne (2000). "Steak Diane". History Notes. The Food Timeline.

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[franey-1] 1,0 ^1,1 Pierre Franey, "60-Minute Gourmet; Steak Diane", New York Times, 31 Januarie 1979 [1]

[2] Florence Fabricant, "New Wave in the East River: David Burke", New York Times 9 November 1988

[3] Fuller, John. Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, 1964, p. 69

[4] "Oeufs à la Diane", with purée of game; Larousse Gastronomique, 2001 uitg., p. 416; Sauce Diane, a sauce poivrade with cream, truffle, and hard-boiled egg white served with venison, in Escoffier's Guide Culinaire (1907)

[5] Hoff, A.C. "Steaks, Chops and Fancy Egg Dishes", International Cooking Library, International Publishing Co., 1914, p. 20 [2]

[6] Arthur Schwarts, "'21's Steak Diane Geargiveer 29 Oktober 2014 op Wayback Machine", uit: New York City Food: An Opinionated History and More Than 100 Legendary Recipes, 2008

[7] Jane Nickerson, "Steak Worthy of the Name", New York Times 25 Januarie 1953, p. SM32, aangehaal uit Olver, Lynne (2000). "Steak Diane". History Notes. The Food Timeline.

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