There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Tuesday, December 8, 2020

Entrecôte à la briarde (broiled steak with mustard) - Untested

From Monet's Kitchen by Claire Joyes, pg 

Serves 1

1 fillet steak (8oz)
4 Tbsp grainy mustard
2 Tbsps butter
  1. Spread both sides of the steak with mustard, and leave for 2 hours.
  2. Melt the butter in a skillet and brown the steaks in the butter until the desired doneness. 
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