Beef Entrees at their Bestprinted page 18

AUSTRIAN BEEF ROULADES

Name: AUSTRIAN BEEF ROULADES
Yield: Serve two (2) to the portion.

Anton Bodner, Chef in California, CCAC

Serve two (2) to the portion.

Method

3 to 4 ounce thinly sliced pieces of BOTTOM ROUND, pounded. Season with SALT, white PEPPER and a touch of ACCENT. Stuff with quartered Kosher DILL PICKLES. Roll up and wrap with 1 slice thin BACON. Skewer with toothpicks.
Saute in hot fat until brown. Place in pans and cover with rich brown gravy that has some red WINE in it. Bake in moderate oven from 30 to 45 minutes. Serve two (2) to the portion.

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Photograph of printed page 18 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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