Entrecote

Ingredients

• a suitably-sized piece
• salt to taste
• pepper to taste
• equal quantities of white wine and water
• an eggspoonful of Maggi essence
• some chopped mushroom

Method

1. 1

   Turn the entrecote in a frying or saucepan with cut fat; add salt and pepper, cover, and cook until tender.

2. 2

   Remove fat from the pan, add equal parts of white wine and water, reduce slightly, thicken with brown sauce, add mushrooms, boil, stir in Maggi essence, and serve hot.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 31. The excerpt below is the record exactly as published.

Entrecote. — Take a suitably-sized piece and turn it about in a frying or saucepan containing a little cut fat ; add salt and pepper to taste, cover and leave it over the fire till tender, then put it aside in a warm place ; in the meantime remove the fat from the liquor which was left in the pan, and add to this equal quantities of white wine and water (according to the amount of sauce you require). Put it over the fire in a small saucepan and let it slightly reduce ; thicken with a little brown sauce, add some chopped mushroom, and let it boil ; finally stir in an eggspoonf ul of Maggi essenc

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