and keep it hot. Take a high-sided saute-pan with a cover, and
put into it an ounce and half of butter. Set it over a low fire,
and when the butter has melted put in three ounces of minced
onion, two each of minced carrot and turnip, one ounce of
minced celery, and a sprig of parsley. Lay the steak on the
vegetables, fry briskly for five minutes, and then moisten with
just enough hot broth to cover it. Allow only enough fire
below the pan to cause it to simmer very gently and slowly,
and keep the cover closely on the pan. Add broth from time
to time to make up for the loss by evaporation. Try with a
trussing needle when the steak is really tender. When it is
quite done lift the pan off the fire, take out the steak, put it on
a hot dish covered up, strain and skim the broth, thicken it a
little, and colour with a few drops of Parisian essence. Have
the sorrel puree ready in the bain-marie, arrange it on a hot
dish, lay the steak upon it, brush over the top with diluted
glaze, and pour the sauce round it outside. It is a good plan
to save the fat and grill it, laying the pieces on the top of the
steak. For the sorrel puree, put two pounds of carefully
picked sorrel into plenty of boiling water with a little salt and
a pinch of pepper. Blanch it for twelve minutes, drain it
thoroughly, pressing out all moisture, and chop the leaves
small on a board. Melt an ounce of butter in a saucepan over
a low fire, add an ounce of flour, stir for three minutes till it is
smooth, then put in the sorrel, a saltspoonful of sugar, and a
gill of good broth. Stir vigorously to prevent the leaves
catching at the bottom of the pan. When the sorrel, gravy,
and butter are thoroughly amalgamated and stiffly reduced, stir
in the yolks of two eggs beaten up in a tablespoonful of milk✪ Stewed Beef-steak with Sorrel Purée ;
work this briskly over the fire for five minutes, and it will be
ready.
Entre-cote a la jardiniere. — The entre-c6te, or between-
the-bone steak, cut from a piece of the ribs of beef, should be
chosen from an inch to an inch and half thick. Take off all gristle,
trim the steak neatly, and sprinkle both sides with pepper and
salt. Brush melted butter over it, lay it on a well-buttered
gridiron, and broil it over a clear but not too fierce fire for
twelve minutes. Dish it on a hot dish with a garnish of dif-
ferent vegetables, each in a little heap, round it. Choose
R
242
SPECI/VL LUNCHEON DISHES
Brussels sprouts, carrots, turnips, flageolets, and Jerusalem
artichokes. Cut the root vegetables with a cutter into balls.
Cook the vegetables separately. Lay a dessertspoonful of
maitre d’ hotel butter on the steak, and hand Sauce Robert
(see page 131). Potato balls, or Potatoes duchesses, should be
served with the steak. Or the entre-c6te, which is often called
a Porter-house steak, may be grilled over a clear fire for
twenty-five minutes, cutlet-tongs being used to turn it. Serve
it d la Tyrolienne by brushing the steak over with glaze, and
then masking it with this mince. Mince three ounces of onion,
and fry this very gently in an ounce of butter✪ Entre-côte à la Jardinière. Let it soften,
but not turn colour, then add an ounce of flour. Mis well, and
finish with two tablespoonfuls of tomato puree or tomato
conserve.
Page 165 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
and keep it hot. Take a high-sided saute-pan with a cover, and put into it an ounce and half of butter. Set it over a low fire, and when the butter has melted put in three ounces of minced onion, two each of minced carrot and turnip, one ounce of minced celery, and a sprig of parsley. Lay the steak on the vegetables, fry briskly for five minutes, and then moisten with just enough hot broth to cover it. Allow only enough fire below the pan to cause it to simmer very gently and slowly, and keep the cover closely on the pan. Add broth from time to time to make up for the loss by evaporation. Try with a trussing needle when the steak is really tender. When it is quite done lift the pan off the fire, take out the steak, put it on a hot dish covered up, strain and skim the broth, thicken it a little, and colour with a few drops of Parisian essence. Have the sorrel puree ready in the bain-marie, arrange it on a hot dish, lay the steak upon it, brush over the top with diluted glaze, and pour the sauce round it outside. It is a good plan to save the fat and grill it, laying the pieces on the top of the steak. For the sorrel puree, put two pounds of carefully picked sorrel into plenty of boiling water with a little salt and a pinch of pepper. Blanch it for twelve minutes, drain it thoroughly, pressing out all moisture, and chop the leaves small on a board. Melt an ounce of butter in a saucepan over a low fire, add an ounce of flour, stir for three minutes till it is smooth, then put in the sorrel, a saltspoonful of sugar, and a gill of good broth. Stir vigorously to prevent the leaves catching at the bottom of the pan. When the sorrel, gravy, and butter are thoroughly amalgamated and stiffly reduced, stir in the yolks of two eggs beaten up in a tablespoonful of milk ; work this briskly over the fire for five minutes, and it will be ready.
Entre-cote a la jardiniere. — The entre-côte, or between-the-bone steak, cut from a piece of the ribs of beef, should be chosen from an inch to an inch and half thick. Take off all gristle, trim the steak neatly, and sprinkle both sides with pepper and salt. Brush melted butter over it, lay it on a well-buttered gridiron, and broil it over a clear but not too fierce fire for twelve minutes. Dish it on a hot dish with a garnish of different vegetables, each in a little heap, round it. Choose
R
Brussels sprouts, carrots, turnips, flageolets, and Jerusalem artichokes. Cut the root vegetables with a cutter into balls. Cook the vegetables separately. Lay a dessertspoonful of maitre d’ hotel butter on the steak, and hand Sauce Robert (see page 131). Potato balls, or Potatoes duchesses, should be served with the steak. Or the entre-côte, which is often called a Porter-house steak, may be grilled over a clear fire for twenty-five minutes, cutlet-tongs being used to turn it. Serve it d la Tyrolienne by brushing the steak over with glaze, and then masking it with this mince. Mince three ounces of onion, and fry this very gently in an ounce of butter. Let it soften, but not turn colour, then add an ounce of flour. Mis well, and finish with two tablespoonfuls of tomato puree or tomato conserve.
Records on this page
Stewed Beef-steak with Sorrel PuréeEntre-côte à la Jardinière