European Stars and Stripes (Newspaper) - September 05, 1985, Darmstadt, Hesse                                Mustard known As Grey Poupon but the american version manufactured by Heublein is still quite tasty Dijon Mustard is Pale yellow in color and has a Sharp hot taste although it s not usually As hot As English Mustard. By Law it can be made Only with dark Black and or Brown Mustard seeds whose hulls Are removed during processing hence the Pale color of the Mustard. Dijon a Mustard must also contain water Salt vinegar White wine or ver juice incompletely fermented White grape juice and Antl oxidants. No sugars oils or flours can be used. The other major Type of French Mustard is Bordeaux Mustard dark in color because it contains the Mustard seed husks and Flavoured with vinegar sugar tarragon and other herbs and spices. Mild and Sweet sour in taste it is delicious with cold meats and sausages. Other French Mustard include Moutard a i Anclene old style Mustard Grainy in texture because it contains coarsely crushed Mustard seeds with their husks often sold in attractive stoneware pots Moutard de Meaux another Grainy pungent Mustard similar to medieval Mustard Florida Mustard Pale and Subtle containing wine from the Champagne District and Basque Mustard Pale red because it is Flavoured with pimiento. There Are a Many others. Note that in France Only those Mustard made with Black or Brown seeds May be caled Moutard. Mustard products the contain any yellow Mustard seeds must be labelled condiment. German Mustard Senf the two major types Are Dusseldorf Mustard and bavarian Mustard. The former is yellow and very hot spicy similar to Dijon and English Mustard in Sharpness whereas the latter is dark mild and Sweet sour in flavor much like a French Bordeaux Mustard. There Are several subcategories of these two types including German Mustard Flavoured with horseradish guaranteed to Clear your sinuses. American Mustard it s almost As american As Apple pie. Smooth textured and made from yellow Mustard seeds it also contains sugar vinegar spices and quite a bit of turmeric to color it that Ballpark yellow. American Mustard in my opinion has More style than substance. Yes it does have a Mustard flavor but it lacks the bite of Mustard produced in other parts of the world. And it s rather Boring especially if you be Cut your Teeth on English or French Mustard. America does produce a Delicatessen style Mustard which is smooth and somewhat spicier but compared to european varieties it really does t "cu1 the  chinese Mustard this is essentially the same As English Mustard powder which can be substituted equally for it in Oriental recipes. Prepare chinese Mustard in the same Way As described for English Mustard. The following recipe for Bif Teck Moutard Mustard Steak is an exceptionally easy one that requires the use of Strong Dijon Mustard. I first ate Mustard Steak in Paris Many years ago and at the time i could t figure out what made the Mustard spice so unusual. A year later when i was served this same dish at a private dinner in san Antonio i discovered that it was cumin which made the sauce so interesting. I have since eaten Mustard Steak without the cumin several times in Alsace so apparently the French have More than one version of this sauce. And i have also Learned that this same Mustard sauce is an excellent Garnish for certain kinds of cooked vegetables. In conclusion it seems appropriate to quote Anatole France who said that a tale without love is like beef without Mustard  the following recipe would have satisfied him i m sure. It certainly in t insipid. And it has All the elements beef Mussard and therefore love if you believe the French that is. Bif Teck Moutard Mustard Steak steaks 6 Boneless steaks each 1/2 to it Pound 3/4 to 1 Inch thick 2 Tablespoons butter 2 Tablespoons vegetable Oil sauce i cup Strong Dijon Mustard 1 cup Creme Fraiche 2 Teaspoons Lemon juice 1/4 Teaspoon cumin optional one Steak per person. You can choose to Cook a Small number of steaks for fewer people but you will have enough sauce for 6 Servings. The amount that should be used per Skillet. If using 2 skillets use 2 Tablespoons of butter Oil per Skillet. Prepare the steaks by trimming off any excess fat and making Small cuts around the edges of the steaks wherever there is a layer of Gristle to prevent the steaks from Curling while they Cook. Pat the steaks very dry with paper towels. Set aside. Prepare the sauce by combining All the sauce ingredients in a Small heavy bottomed non aluminium Saucepan. Whisk until the ingredients Are thoroughly mixed. Put the Saucepan Over very Low heat while you Cook the steaks. Stir the sauce occasionally. It should be very hot by the time the steaks finish cooking heat the butter and Oil together in 1 or 2 heavy skillets Over moderately High heat until the butter quits foaming. Add the steaks and saute them according to taste rare medium Well done. For medium rare steaks saute them 3 to 4 minutes on each Side. For medium or Well done you must Cook them longer. The exact length of time will depend on the thickness of the meat and the temperature at which it Cooks. The cooking fat should be very hot but not burning serve the steaks hot As soon As they Are cooked with about / cup of the Mustard sauce poured Over each one. Serves 6. Note leftover Mustard sauce can be kept in the refrigerator for 1 week u id reheated when needed. You can also use it As a sauce for vegetables such As Green Beans Broccoli and cauliflower As Well As a Garnish for Lamb Chicken cold meats and even fish. This recipe makes 1 is cups of Mustard sauce. 1c Sharon he Dent itts being called Young lady is not a compliment by miss manners United feature Syndicate dear miss manners one of the new things that irritate me i to be called Young lady by someone half my age. I am nearly 70 Ami feel that no Young  know or understand what i have experienced through All these Yean. Let us old persons be respected Lor our Many Yean of living and surviving of coping working pain grief loss refection disappointment of love Joy fulfilment fun and laughter. It is Only men who use this phrase including doctors salesmen and waiters. I have never heard it from women. Please suggest a courteous effective reply to this discourteous thoughtless form of address. Gentle Reader it is an unfortunate general premise of this society that everyone wants to be Young. Although you have Well pointed out the advantages of Long life thoughtless people will continue to believe that you would rather be 18, insecure and ignorant and worse that you will be flattered if they pretend to believe that you Are. An advantage of age that you do not mention is the right to assume superiority of tone. To those whom you see Only once such As salesmen or waiters you May merely flinch visibly or you can say coldly i beg you  in the voice of a confident dowager this phrase can be deadly. As you probably have a longer relationship with your doctor you set him straight by saying my dear Young Man have the kindness to indulge your elder and to Call me by my proper  it s the Young Man part that will make the idea hit Home. Dear miss manners when i go to a restaurant with a gentleman Friend and we Are escorted to the table by a hostess instead of the Snell re when she put Cut s cd sir and stands behind it is she seating me or indicating that my Friend should seat me in the opposite chair gentle Reader we Are trying very hard to rid ourselves of meaningless gender distinctions in the working world and miss manners would appreciate it if you would help. It was once believed that formal table service required that men do the Job while less formal service could be done by women. What that meant of course was that women could Only get the lower paying jobs. Hostess is a silly Job title but then so is maitre d a restaurant Captain of any kind who pulls out a chair for you Means for you to sit in it. An Alert person might wonder Why then the chair is pulled out for the lady. The answer is that in social life the anachronistic but charming system of ladies first still prevails. Dear miss manners i have a 3-year-old daughter who is solidly built in the 75th percentile for height and 90th for weight. She likes to eat. My son was this Way and is now quite slim so i assume she will slim Down too. Of course we watch the diet of the entire family. My problem is that there Are people who tease her about being Chubby. I cannot abide this As i was teased for it As a child. No one Ever teased my son As her Mother i d like to find a Correct Way of saying something that lets folks know i want the teasing to Stop. Gentle Reader we re delighted she s so healthy but of course there is always a problem with people who try to make a child like that  Promise that you will say this with a smile indicating that of course you Don t believe the people you Are addressing mean to do any such thing. September 5,ims stripes Magazine