One Ostrich Fillet cut into thin steaks Grinding of Black pepper 1 Tablespoon Oil 2 Tablespoons brandy 4 Tablespoons cream
Rub the steaks with garlic and a grinding of black pepper. Heat the oil in a frying pan and fry the steaks briskly for 2 - 3 minutes or longer, if so desired. Flambee them with the brandy. Add 1 - 2 tablespoons of the sauce. Add the cream and allow to thicken and coat the steak completely. Serve at once accompanied by quince jelly.