491. Sirloin Steak, or Entrecote a la Bordelaise. — Procure two sirloin
steaks of one pound each ; season them with one pinch of salt and half a
pinch of pepper. Baste on both sides with half a tablespoonful of oil, and
put them on a broiler over a bright charcoal fire ; broil them for six min-
utes on each side, and then place them on a hot serving-dish. Pour a
pint of Bordelaise sauce (No. 186) over the steaks, being careful to have
the rounds of marrow on top of the steaks unbroken, and serve very hot.
(Broiled sirloin steaks are all to be prepared as above, only adding dif-
ferent sauces or garnishings).
492. Sirloin Steak a la Bearnaise. — Prepare and broil two sirloin
steaks as for No. 491, and when cooked, pour over half a pint of Bearnaise
sauce (No. 166), and serve.
498. Sirloin Steak a la Moelle.— Broil two sirloin steaks as for No.
491, take half a pint of Madeira sauce (No. 185), and to it add six drops-
of tarragon- vinegar, also the marrow of one marrow-bone cut in round
slices. Boil once only, then pour the sauce over the steaks, and serve
very hot.
494. Sirloin Steak Larded a la Duchesse. — Procure a piece of four
pounds of tender sirloin, pare and trim it nicely, taking out the bones;
lard it over the top with a small larding-needle, and season with half a
pinch of salt✪ Beefsteak Pie al'Anglaise and a third of a pinch of pepper. Line a baking-dish with
some pork-skin, one medium-sized, sliced carrot, half a bunch of well-
cleaned and pared parsley-roots, one peeled, sound, sliced onion, one sprig
of thyme, and a bay-leaf. Place the sirloin on top, and put it in the oven
to roast for thirty minutes. Take from out the oven, dress on a hot dish,
228 THE TABLE.
leave it at the oven door ; add half a pint of white broth (No. 99) or con-
somm£ (No. 100) to the gravy, boil it for two minutes, skim the fat off,
strain the gravy into a sauce-bowl, and serve separate.
195. Sirloin Steaks a la Parisienne.— Broil two sirloin steaks as for
No. 491, and serve surrounded with one pint of cooked Parisian potatoes
(No. 986), and half a gill of maitre d'hotel butter (No. 145).
496. Sirloin Steaks auxCepes. — Lay two broiled sirloin steaks, as
for No. 491, on a hot dish ; cut six medium-sized cepes into quarter
pieces, put them in a frying-pan with one tablespoonful of oil, and fry for
two minutes with one finely chopped shallot and a quarter of a clove of
crushed garlic. Add these -ingredients to half a pint of Madeira sauce
(No. 185), and boil for two minutes longer, then pour over the steaks,
besprinkle with a teaspoonful of chopped parsley, and serve.
497. Sirloin Steak, with Green Peppers. — Dish two broiled sirloin
steaks (No. 491), and pour over them a sauce made as follows : empty
three green peppers, mince them very fine, suppressing the seeds, and
put them in a stewpan with a tablespoonful of oil. Cook for about three
minutes, moistening with half a pint of Madeira sauce (No. 185) ; cook
for five minutes longer, then pour the sauce over the steaks, and serve.
498. Sirloin Pique a la Bordelaise.— Proceed the same as for No. 491,
adding a pint of Bordelaise sauce (No. 186) separately.
499. Sirloin Pique, Marrow sauce. — The same as for No. 491, only
serving with a pint of hot marrow garnishing (No. 244) separately.
The table
1889Page 168 · 3 recipe records on this page
Presented as published in 1889. 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
491. Sirloin Steak, or Entrecote a la Bordelaise. — Procure two sirloin steaks of one pound each ; season them with one pinch of salt and half a pinch of pepper. Baste on both sides with half a tablespoonful of oil, and put them on a broiler over a bright charcoal fire ; broil them for six minutes on each side, and then place them on a hot serving-dish. Pour a pint of Bordelaise sauce (No. 186) over the steaks, being careful to have the rounds of marrow on top of the steaks unbroken, and serve very hot. (Broiled sirloin steaks are all to be prepared as above, only adding different sauces or garnishings).
492. Sirloin Steak a la Bearnaise. — Prepare and broil two sirloin steaks as for No. 491, and when cooked, pour over half a pint of Bearnaise sauce (No. 166), and serve.
498. Sirloin Steak a la Moelle.— Broil two sirloin steaks as for No. 491, take half a pint of Madeira sauce (No. 185), and to it add six drops of tarragon- vinegar, also the marrow of one marrow-bone cut in round slices. Boil once only, then pour the sauce over the steaks, and serve very hot.
494. Sirloin Steak Larded a la Duchesse. — Procure a piece of four pounds of tender sirloin, pare and trim it nicely, taking out the bones; lard it over the top with a small larding-needle, and season with half a pinch of salt and a third of a pinch of pepper. Line a baking-dish with some pork-skin, one medium-sized, sliced carrot, half a bunch of wellcleaned and pared parsley-roots, one peeled, sound, sliced onion, one sprig of thyme, and a bay-leaf. Place the sirloin on top, and put it in the oven to roast for thirty minutes. Take from out the oven, dress on a hot dish,
leave it at the oven door ; add half a pint of white broth (No. 99) or consomm£ (No. 100) to the gravy, boil it for two minutes, skim the fat off, strain the gravy into a sauce-bowl, and serve separate.
495. Sirloin Steaks a la Parisienne.— Broil two sirloin steaks as for No. 491, and serve surrounded with one pint of cooked Parisian potatoes (No. 986), and half a gill of maitre d'hotel butter (No. 145).
496. Sirloin Steaks auxCepes. — Lay two broiled sirloin steaks, as for No. 491, on a hot dish ; cut six medium-sized cepes into quarter pieces, put them in a frying-pan with one tablespoonful of oil, and fry for two minutes with one finely chopped shallot and a quarter of a clove of crushed garlic. Add these -ingredients to half a pint of Madeira sauce (No. 185), and boil for two minutes longer, then pour over the steaks, besprinkle with a teaspoonful of chopped parsley, and serve.
497. Sirloin Steak, with Green Peppers. — Dish two broiled sirloin steaks (No. 491), and pour over them a sauce made as follows : empty three green peppers, mince them very fine, suppressing the seeds, and put them in a stewpan with a tablespoonful of oil. Cook for about three minutes, moistening with half a pint of Madeira sauce (No. 185) ; cook for five minutes longer, then pour the sauce over the steaks, and serve.
498. Sirloin Pique a la Bordelaise.— Proceed the same as for No. 491, adding a pint of Bordelaise sauce (No. 186) separately.
499. Sirloin Pique, Marrow sauce. — The same as for No. 491, only
serving with a pint of hot marrow garnishing (No. 244) separately.
Records on this page
Beefsteak Pie al'AnglaiseSirloin Steak, or Entrecote a la BordelaiseSirloin Steak a la Bearnaise