Beef Steak a la Henriette
From What to Have for Dinner, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.
BEEF STEAK A LA HENRIETTE. Wipe a Porterhouse Steak, cut one and one-half inches thick, and broil over'a clear fire, eight minutes. Pour one-half Sauce Henriette on a hot serving dish, lay steak on sauce, cover with remaining sauce and gar- _ nish with shaved horseradish root and parsley
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