A remembrance from the Gourmet House in Duluth. This restaurant preceded
the old Chinese Lantern on Superior St. Hans Freischle was the owner
and chef and a local Television personality. He served prime rib Au
Jus as his luncheon and supper speciality. Mary Dean coaxed this procedure
from him long ago.
Take drippings from beef roast. Skim off fat with baster, Add chop suey
sauce. Season to taste. If beef juice is scarce add a little beef extract.
Simple but it works. Today Johnny's Au Jus sauce is a better substitute
for the beef extract.