FRENCH DIP SANDWICH: The only thing French about this sandwich of
thin-sliced roast beef or other meat on a long French roll dipped in
meat juices is the identity of the man who invented it, Philippe
Mathieu. He owned a sandwich shop called Philippe the Original in
downtown Los Angeles -- still in business -- and the story is that one
day in 1918 he was making a sandwich for a policeman and accidentally
dropped the sliced roll into the roasting pan, where it sopped up the
juices. The policeman ate it anyway, liked it and brought friends in for
more.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's French Dips
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 Servings

1 1/2 lb Deli shaved beef; medium
- rare
8 sl Emmenthal or pepper-jack
- cheese; wrap removed
1 lg Yellow onion; peeled, sliced
Woerber's Horseradish Sauce
4 (8") hoagie/deli rolls;
- split, toasted
2 tb GFS au jus base
+=IN=+
1 qt Tap water
+=OR=+
10 1/2 oz Can Campbell's Beef Consomme
+=AND=+
1/2 Can water

Prepare the "dip" first. Either on the stove or in the
nuker combine the base and water and heat, stirring as
necessary until all solids are dissolved and ready to
use. Keep warm.

Split and toast the rolls. Assemble the shaved beef,
unwrapped cheese slices, and onion onto the rolls. Add
horseradish sauce as desired. Place tops on finished
sandwich. Serve with a small bowl of the dipping au jus
and potato chips or, if being elabourate French fried
potatoes/sweet potatoes.

Serves four normal people

Uncle Dirty Dave's Kitchen

MMMMM

... The Black Plague was a PR disaster for rats as a species.

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