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HUGH HEFNER'S FRENCH DIP




Source of Recipe


William S. Bloxsom-Carter, head chef at Hugh Hefner's Playboy Mansion in California


List of Ingredients




4 1/2-ounce cooked roast beef, rare and sliced

1 can Campbell's beef broth

1 teaspoon garlic salt

1 loaf French bread (1 pound size; Hefner prefers Pioneer brand)



Recipe



Preheat the oven to 350 degrees. Trim the roast beef of all fat. Cut 1/2 inch off the end of the loaf of bread and discard. Then make a second cut 3 inches wide. Cut this piece in half horizontally. Wrap in foil and warm thoroughly in the oven. In an 8-inch saute pan, combine the beef broth and garlic salt. Bring to a boil and add the roast beef. Stir the beef slices in the broth with tongs until all the beef is heated through. Remove the bread from the oven, unwrap and place drained beef onto the bottom half of the bread. Put top piece of bread on top forming the sandwich. Place 2 long frill toothpicks (club frills) through the bread evenly spaced across the top of the sandwich. Cut into 2 pieces. Serve with the cooking broth (au jus) strained into a soup cup.