*  Exported from  MasterCook  *
 
                               GRIBICHE SAUCE
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Whole beef shank
                         Water (as needed)
    1                    Onion
    1                    Carrot
    1                    Bouquet garni (1 leek,
                         - parsley, thyme,
                         - bay leaves, and celery
                         - tied in a cheesecloth)
    1       t            Salt
      1/2   ts           Pepper
      1/4   c            Olive oil
    8                    Baby leeks -- steamed
                         -----GRIBICHE SAUCE-----
    2       tb           Dijon mustard
      1/2   c            Red wine vinegar
    2       c            Salad oil
    2       tb           Shallots, finely chopped
    2       tb           Chives, finely chopped
    2       tb           Parsley, finely chopped
    4                    Cornichons -- finely chopped
    2       tb           Capers
    2                    Eggs, hard boiled -- peeled,
                         - and finely chopped
 
   In a large saucepot place the beef shank.  Add enough
   water to cover it completely.  Bring the water to a
   boil over high heat.  Skim off any foam that rises to
   the top.  Add the onion, carrot, bouquet garni, salt,
   and pepper.  Reduce the heat to low and simmer the
   beef for 6 to 8 hours, or until it is very tender.
   
   Remove the bone from the beef shank and discard it.
   Return the meat to the liquid and let it cool.
   
   Slice the beef into eight 3/8 thick medallions.
   Brush the medallions with the olive oil.  Grill them
   for 2 to 3 minutes on each side, or until they are
   nicely browned and heated through.
   
   On each of 4 individual serving plates place 2 of the
   medallions and 2 of the steamed baby leeks.  Place the
   Gribiche Sauce next to them.
   
   Gribiche Sauce: In a medium bowl place the Dijon
   mustard and the red wine vinegar.  Whisk them together
   so that they are well blended.  While whisking
   constantly, slowly dribble in the oil.  Add the
   remainder of the ingredients and whisk them in.
  
 
 
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