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Beef Steaks à la Franqaise (Entrée)
From Modern cookery, in all its branches, 1884
Serves 1
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 185. The excerpt below is the record exactly as published.
BEEF STEAKS X LA FRANQAISE (eNTR&e). ( Another Receipt.') Cut the beef into small thin steaks as above, season them with fine salt and pepper, dredge them lightly with flour, and fry them in butter over a brisk fire ; arrange them in a chain round a very hot dish, and pour into the centre the olive sauce of Chapter V
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