|
History of French Dip Sandwich © copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you use any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.
|
|
|
Home | Recipes | Diet Recipes | Dinner Party Menus | Food History | Culinary Dictionary | Diet, Health & Beauty |
|
|
It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.” 1918 - Although the French Dip Sandwich is not French, the inventor, Philippe Mathieu was. In 1918, Philippe owned the still existing delicatessen and sandwich shop called “Philippe the Original” in Los Angeles. According to the story at the restaurant, Philippe was preparing a sandwich for a policeman and accidentally dropped the sliced French roll into the drippings of a roasting pan. The policeman liked the sandwich and came back the next day with some friends to order the sandwich “dipped” in the meat pan. From that day on, a new sandwich was born. Today, Philippe's "French Dipped Sandwich" is the specialty of the house and consists of either roast beef, roast pork, leg of lamb, turkey or ham served on a lightly textured, freshly baked French roll which has been dipped in the natural gravy of the roasts. Swiss, American, Monterey Jack or Blue cheese may be added.
Source:
|
French Dip Sandwich Recipe
1 (4-pound) beef rib eye, sirloin, or
tenderloin roast Preheat oven to 425 degrees F. Place beef roast onto a rack in a shallow baking pan; firmly press pepper onto roast. Bake, uncovered, 30 to 45 minutes or until thermometer in the thickest part of roast registers 135 degrees F. Remove from oven and transfer onto a cutting board; let stand 15 minute before carving; slice beef thinly. Reserve juice and pour into a medium saucepan. Prepare Dipping Sauce. For each sandwich: Cut French rolls in half. Toast and butter each French roll. Layer about 1/2 pound of sliced beef on bottom slice of each roll; place remaining tops of rolls on top of the beef. Slice sandwiches in half and serve on individual plates with a small bowl (1/4 cup) of hot Dipping Sauce. Makes 8 sandwiches.
Dipping Sauce: In a medium saucepan, add beef drippings, beef broth, water, salt and pepper; bring just to a boil. turn off heat, cover, and let site 10 minutes before serving.
|
