Entre-côte à la Jardinière

Ingredients

• the entre-côte, or between-the-bone steak
• an ounce of butter
• pepper
• salt
• a dessertspoonful of maitre d’ hotel butter
• Sauce Robert
• different vegetables

Method

1. 1

   Trim the steak, sprinkle with salt and pepper, brush with melted butter, and broil over a clear fire for twelve minutes.

2. 2

   Serve on a hot dish with a garnish of vegetables.

3. 3

   Optionally, grill for twenty-five minutes and serve with a glaze and a mince of onion and tomato puree.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 165. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.