Guinness Guide To Guiness David Ogilvy 2

Guide to Steak

CHATEAUBRIAND takes its name from the French author and gastronome. He learned a lot about cooking from the Sioux and Blackfoot Indians, whose buffalo steaks inspired this masterpiece. Grill the steak to near-charcoal on both sides—the center remains voluptuously rare. TOURNEDOS is miniature steak, carved from the kernel of the tenderloin. Escoffier gives 66 recipes for preparing tournedos, from Rossini (with foie gras) to Cinderella (with fonds d'artichauts). In the tomb of Rameses III murals show steaks among the provisions for the journey into limbo. TENDERLOIN has an international reputation among steaks, as Guinness has among stouts. They are both superlative in combination—tenderloin in steak-and-kidney pie, Guinness in 'Half-and-Half'—with beer. Guinness Stout is now brewed in America, with yeast which is descended from the Dublin yeast of 1759. RUMP STEAK done to a turn, said Bravuiliers, is 'superior to most of the subtle double-refinements of the Parisian kitchens.' Marbling (fat interspersed with the lean) is one of the best indications of quality in steak. In Guinness, 'the coolness of black malt,' the ruby gleam is a similar indication. SIRLOIN is the patriarch of steaks. In its honor the Sublime Society of Beefsteaks was founded, with George IV, Hogarth and Garrick among the members. 'Beef and Liberty' was their motto, much as 'Beer and Guinness' is the rallying cry among latter-day bon vivants.

STEAK LIKES GUINNESS For a free reprint of this ad— suitable for framing—write: Guinness, Box 1800, N. Y. 10, N. Y.