In search of special steak sauce

You are my last hope. In the late 1940s and early 1950s there was a steak house on Collins Avenue and about 70th Street called Maurice's Steak House. They served a mustard sauce there that was out of this world. Over the years I have misplaced the recipe and am hoping you or one of your readers perhaps has a copy.

- Gladys Oppenheim

Our recipe archive goes back only to 1982, so I could not find any information on Maurice's Steak House. Perhaps one of our readers can come to the rescue. In the meantime, here's the mustard steak sauce from The Place for Steak, a recipe we sought for decades and finally received last year.

THE PLACE FOR STEAK'S STEAK SAUCE

1/2 cup heavy cream

1/2 cup milk

2 tablespoons Worcestershire sauce

6 tablespoons ketchup

4 teaspoons dry English mustard

2 1/4 teaspoons granulated garlic

2 1/4 teaspoons ground white pepper

2 teaspoons salt

1 beef bouillon cube

4 teaspoons potato starch (or cornstarch)

1 1/2 tablespoons sherry

Combine cream, milk, Worcestershire and ketchup in a heavy saucepan over low heat. In a small bowl, mix the mustard, garlic, pepper and salt. Blend seasoning mixture into cream mixture along with the bouillon cube. Cook, stirring constantly, until bouillon cube dissolves and mixture starts to boil. Stir in the potato starch. (If using cornstarch, dissolve it first in a bit of the milk.)

Cook, stirring, until sauce thickens. Slowly stir in sherry. Taste for seasoning, adding salt and pepper if needed. The finished sauce is thick. At the restaurant, it was brought to the table in a small saute pan and passed to those having steak. Makes about 3/4 cup, or 4 servings.

Per serving: 175 calories (62 percent from fat), 12.4 g fat (7.5 g saturated, 3.5 g monounsaturated), 43.9 mg cholesterol, 2.5 g protein, 14 g carbohydrates, 0.6 g fiber, 1,738 mg sodium.

Knowing how often Cook's Corner readers ask for recipes from restaurants - both existing and long-gone - I was particularly interested in a new cookbook, "America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants" (Atria, $15), in which author Ron Douglas attempts to recreate familiar entrees.

The Panda Express orange chicken is something I'd make again. You can sk

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