Thursday's evening meal at the Roediger House was a balance between the simplicity of skillet-seared tuna steaks and the complexity of a rich, silky French mustard sauce, in addition to souped-up pearl couscous and a home-tossed Caesar salad. All that good food made an earlier bedtime a necessity.
"Sauce Bâtarde" and "Sauce à la Moutarde," from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. 1961/1983/2001. [Seventeenth Printing, October 2009.] p. 64-66.
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