European Stars And Stripes (Newspaper) - November 16, 1988, Darmstadt, Hesse                                By Pierre Francev. New Vork times a classic French sauce that i Learned indy apprentice Days but rarely see on menu today is sauce chateau. I thought about i recently when looking or an accompaniment to sauteed Shell steaks. This Quick sauce is made by sauteing some shallots until willed then combining them with White wine herbs and Beel Broth. White wine is More delicate than red wine which is More commonly used in Steak sauces and makes the flavor of the shallots Mote pronounced. Sauce chateau is similar to another while wine Sauco Ocrey thai often accompanies broiled meats. Bercy Sauco combines chopped shallots White wine Pepper Stock and Bone marrow. As with any wine sauce red or White use a decent Quality wine not an Interior Cocking wine. A Stiell Steak is one of the most tender cuts of beet coming irom the area an top of the Short loin the steaks Are Boneless and thus Cook quickly. I saute them in an extremely hot Cost Iron skill Al to sear in the juices tha sauce is made in the same Skillet. Whenever i make a 5 leak sauce like this i Lei the cooked steaks Sii for several minutes before serving then collect any drippings thai collect in the plan scr and return them to the sauce. The sauce is then bound with a Little butter. An Ideal Side dish is crisply sauteed red skin potatoes seasoned Ullh garlic Salt and freshly ground Black Pepper. The potatoes Are boiled until cooked bul still firm then sliced and Sau Loed in a nonstick pan coated with a Tlle vegetable Oil. Do not lot the garlic Brown or it will acquire a bitter taste. Garnish he Polales with fresh Parsley pan Fried Shell Steak in wins sauce 4 Boneless Shell steaks about 6 ounces each with most of the fat removed Salt and freshly ground while Pepper to taste 1 Tablespoon vegetable or com Oil 3 Tablespoons chopped shallots Vij cup dry White wine i cup fresh or canned beef Broth " 1 Teaspoon Tomato paste 2 Tablespoons butter z Tablespoon lonely chopped Parsley. Sprinkle steaks with Salt and Pepper. Heat Oil in a heavy cast Iron Skillet Large enough to hold steaks in one layer. Add steaks and Brown them Over High heat Lor about 3 minutes. Cook longer if you want medium or Well done. Turn steaks and continue cooking Over High heat about 3 minutes or longer for medium or Welt done. Remove meat to a Platter and keep warm. Pour off Tat from Skillet and reduce heal add shallots. Cook stirring for 30 seconds. Add wine and Cook for 45 seconds. Add Broth and Tomato paste and bring to a full rolling boil stirring id dissolve Brown particles that cling to the Bottom of Skillet. Add any drippings that accumulate around the steaks. Reduce the Sauco by half swirl in the Butler. Add Salt and Pepper in necessary. Pour sauce Over meal and Sprinkle with Parsley. Yield 4  sauteed potatoes with garlic t % pounds Small red skinned  2 Tablespoons com or vegetable Oil freshly ground Pepper to taste 1 Tablespoon Butler 2 Teaspoons finely chopped garlic 2 Tablespoons finely chopped Parsley place potatoes in a Saucepan and cover with water. Add Salt and bring to a boil. Simmer Lor about 20 minutes or until tender. Do not overcook. Drain and let Coo Peel potatoes and Cut them into Winch thick slices. Heat Oil in a no Slick Skillet Large enough to hold potatoes in one layer add potato slices Salt and Pepper. Cook Over medium High heal shaking and tossing the Skillet Cook until potatoes Are Crisp and nicely browned. Drain Tat from potatoes and add butter and garlic Cook Brielly shaking and tossing. Do not Brown the garlic. Add Parsley and  4 Servings. The curious chopper by son a he Retro cd Ltd you find out what the saturated Tat and cholesterol Content of ground Turkey is la then skin in ground Turkey would it be better to buy really lean ground round of bettor ground Turkey that probably includes skin Fet and whatever . Mines Funkstown my. Ground Turkey is mostly breast and dark meat with a very Small amount of skin to hold in together says Caryl Saunders Lor the California Turkey Industry Board. If you Lake 4 ounces of raw ground Turkey and 4 ounces of lean round ground Steak and Broil them both you will be left with 28 ounces of cooked Luikey and 3.4 ounces of ground round. In the Turkey there will be 10 Grams of at in he lean ground Beel 7.8. In the Turkey there would be 3.5 Grams of saturated fat in the beef 2.b. In the Turkey there would be 68 my of cholesterol in the beef 80 my cholesterol by comparison 4 ounces of regular ground Beel also broiled has 15.6 Grams of lat 6.2 Grams of saturated fat and 68 my cholesterol. In other words ground Turkey in less tally than regular ground beef but saltier than lean ground round for a Booklet cafe uncover the facts about ground Turkey which includes some recipes Send a stamped sell addressed envelope business size to. Tyse National Turkey federation t319 Sunset Hills. Road Reston a. 22090. 1 have been roasting Moat of my a stats and poultry in aluminium toil. I find they Don t get dried out like they do when they Aren t covered in the pan. It there any harm in doing thl v health conscious Reading a. I have never come across any evidence that aluminium foil Tor cooking or storing purposes is harmful in any Way. On the contrary it s probably Ideal. -. It is possible however that a highly acidic substance such As Ketchup can out away at aluminium Oil and turn in into an undesirable Gray puddle. Such a scenario i described in the both the straight dope by Cecil Adams in which a Meall Raf Wilh a Ketchup Glaze was covered with aluminium foil and stored in tha refrigerator. The result of a conjunction of foil and Ketchup is a greyish Black Mush of aluminium  in Chicago in some of the Sandwich shops they offer a Sandwich called italian beet it s sliced roast beef with Green peppers with an a jus sauce on Crisp italian or French bread. We had a Sandwich shop in Sarasota called snoopy a that served such a Sandwich but it s now closed. I be looked in Many cookbooks and have inquired of italian families and cannot find this recipe. Can you help Robert Peterson Sarasota Fla. What sounds like a Simpie recipe  some unique hidden ingredients or method of preparation. I Haven t been Able to find anything to suggest As an alternative  appealing to readers from Chicago to help us. Is sounds delicious header feedback Boot and Cam sugar Doris Shannon Chicago Iii in one of your columns a woman asked about the differences in sugar. Believe me there is a difference Between beet sugar arid Cane sugar i used beet sugar to make chocolate fudge and Al the final stage it turned Back to Grainy sugar. This happened to me twice. When i started using Cane sugar this did t happen. 1 thought your readers would like to  Hwi 4 Cwmnr-rtl4l0d Quettant pm or Ltd to Senol Heinie. Cd of Srutwa san pit of omit la s. Force. To 1wklngf�luni sync Lei Erma Bombeck a few years ago i wrote about a real health problem afflicting this nation a Man went  had a mysterious pain Over his hip that extended Down into his leg the diagnosis credit card stress. He got it from wearing Loo Many credit cards. The stress irom paying on them is a totally different disease. Thai s called poverty. If he has recovered and is still collecting credit cards today surely he must have had a Billfold implant to take care of All of them. Scarcely a Day goes by that someone does nol want to Supply me with another credit card. Not just any credit card but the ultimate one that is accepted by everyone from a bait dealer in the Everglades to a funeral director in North Dakota. In will buy in any language and Reward me with benefits from Money Lor my favorite Charity to having my airline Soal upgraded to hrs  Competition has gotten crazy 1 mad a Story in the los Angeles times about a woman who applied for a credit card Over be phone. When she was asked ii she wanted a second card Lor another family member she said maybe  within Iho week her card arrived. So did one for maybe later. I Tingle to imagine How Many cards Are to loading around out there with names like Nada Chance re. Crazy and Wal see.". My husband thinks there is a glut of credit cards at our House. Every time i make a Purchase he watches me As i extract a deck of plastic from my Billfold and Tan them out in my hand like a poker player trying to till an inside straight Lvov /-v-.-v. He says i should have just Ona or two for emergencies. I Lell him he does t Trust me to hold the credit line he retaliates with i am Only concerned for your health and  i assure him i will never suffer from credit card stress. It s genetic women Are built to balance a 50 Pound kid on one hip and a bag of groceries on the other. Forty or 60 plastic credit cards hanging from a handbag Over their shoulder is a piece of cake. Credit cards have become a part of my life. You know How people have nightmares i be heard of actresses who Wake up in a sweat because they be dreamed they re onstage before a Large audience and forget lab a lines i dreary of being caught in Saks without a credit card. It s the stuff of which Stephen King novels Are made the other night when someone set off the smoke alarm our son asked what caused that his lather replied probably one of your Mother s charge  he just blew his chances of getting my extra card made out for  Page 16 the stars and stripes wednesday november 16,1988