''Looks great,'' I tell them, ''but isn't filet mignon a bit on the expensive side? I mean, isn't the Frugal Gourmet supposed to be frugal?''

''Frugal doesn't mean cheap,'' Smith says, a bit testily. ''It means you don't waste anything. It means you use all the ingredients.''

Wollam lovingly stirs the oysters, and their briny aroma fills the kitchen. He lifts the pan from the burner and pours the sauce over the steaks with the delicacy of an artist painting. Smith snaps open a napkin and ceremoniously lays it on the counter next to a knife and fork.

''Ben,'' he says, ''this is as close to heaven as you're likely to experience on this level of reality. This is an amazing thing you're about to eat.''

Wollam slides the plate in front of me, and the two of them lean over my shoulders as I take my first bite. ''Well?'' the Frugal Gourmet asks. ''What do you think? How is it? Isn't it wonderful? Isn't it a kick?''

It's the best beef-and-oyster dish I've ever had, I want to tell him — but I'm too busy forking it in to talk.

''And it's so easy to make!'' Smith says, beaming. ''All you'd need are the right ingredients and even you could cook it.''

Maybe — but I wouldn't bet the Cuisinart on it.

Carrot Sauce
Makes about 1 quart

1 1/2 pounds carrots trimmed and peeled
2 cloves garlic, peeled and chopped
1 teaspoon salt
1/4 cup half-and-half
1 1/2 cups Velouté sauce
1/2 cup dry white wine

Slice the carrots 1/4 inch thick and place in a small pot. Add the garlic, salt, and just enough water to cover the carrots. Bring to a boil, cover, and simmer for 20 minutes.

Drain and, in a food processor, purée the carrots. Add the half-and-half and blend until very smooth.

Return the purée to the pot and add the Velouté sauce and wine. Simmer for 5 minutes. Adjust the salt, if needed.

This is a very versatile sauce that is especially good with roasted chicken or pork.

Originally posted Aug 23, 1991 Published in issue #80 Aug 23, 1991 Order article reprints
Page 1 2 3

Add your comment

The rules: Keep it clean, and stay on the subject or we might delete your comment. If you see inappropriate language, e-mail us. An asterisk * indicates a required field.

500 characters remaining