Ademas Dos Saute Gourmandise Recipe



  1. 6 c. water Salt to taste Freshly-grnd black pepper to taste Freshly-grnd white pepper to taste
  2. 1/2 lb egg noodles
  3. 3 c. ice water
  4. 3/4 c. clarified butter
  5. 4 x serrano chiles seeded, and cut into 1/4" slices
  6. 2 x garlic cloves
  7. 1 tsp oregano
  8. 1 x bay leaf
  9. 12 ounce veal tenderloin trimmed, and cut into 3/4" slices
  10. 12 ounce pork tenderloin trimmed, and cut into 3/4" slices
  11. 12 ounce beef tenderloin trimmed, and cut into 1/4" slices
  12. 1/4 c. brandy
  13. 4 ounce mushrooms
  14. 1/4 c. salted butter
  15. 10 ounce lowfat sour cream
  16. 1 Tbsp. finely-minced parsley


  1. Bring 6 c. water to boil and season with salt and pepper.
  2. Add in noodles and cook for 6 min.
  3. When done, pour in 3 c. ice water to stop boiling.
  4. Strain but don't rinse.
  5. Cover and let rest.
  6. Meanwhile, heat clarified butter in large pan over low heat.
  7. Add in chile, garlic, oregano, and bay leaf and cook gently.
  8. Strain butter and reserve.
  9. Pour 1/2 clarified butter into frying pan on medium heat.
  10. Add in veal and pork and season with salt and pepper.
  11. Let simmer.
  12. Cook on both sides.
  13. In another pan, cook beef in remaining clarified butter over high heat and season with salt and pepper, turning once.
  14. Add in brandy, flame pan, and add in all to pan with veal and pork.
  15. To the pan which the beef was cooked in, add in mushrooms and stir in 1 oz fresh butter.
  16. Season with salt and pepper.
  17. Cook on medium heat, then add in noodles on top of mushrooms and gently mix the 2 together.
  18. Stir in remaining butter.
  19. Transfer meat with slotted spoon to 1 side of serving platter.
  20. Pour liquid in pan into noodles and mushrooms.
  21. Fold in lowfat sour cream and reheat.
  22. Serve alongside meat.
  23. Dust with parsley and serve.
  24. This recipe yields 4 servings.