Larded Sirloin of Beef

Ingredients

• sirloin
• salt and pepper

Method

1. 1

   Remove skin and fat from sirloin halfway near the thick part.

2. 2

   Lard and roast in the usual manner.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 259. The excerpt below is the record exactly as published.

Larded sirloin of beef, Richelieu Salade Doucette Meringue glace, Chantilly Coffee Eggs Marigny. Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done. Consomme Cialdini. Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of a large pea. Cook each separate in salt water. When done put in consomme and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separate some very thin slices of French bread or rolls. Larded sirloin of beef. Remove the skin and fat of the sirloin, half way near the thick part. Lard same and roast in the usual manner. Richelieu. A garnish for beef and other meats. Is prepared in various styles. Here are four good ones. Stuffed tomatoes with rice Creole , Stuffed fresh mushrooms a la D'Uxelles, braised lettuce and potatoes chateau. Tomatoes, whole and baked, string beans, mushrooms and potatoes chateau. Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and green olives. Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braise and potatoes chateau. Fillet of bass, 1905. I originated this style in 1905, hence the name. Cut fillets of any kind of bass in pieces about three inches square, and free from skin and bones. Place on a piece of toast in a buttered shirred egg dish ; salt, pepper, and place three nice heads of fresh mushrooms saute in butter, on top of the fish. Put a soupspoonful of maitre d'hotel butter on top of the mush- rooms, cover with a glass globe and bake in oven for twenty minutes. Just before serving uncover the fish, pour a little white wine sauce on top, re-cover, and serve. Salade Doucette. Field salad. Meringue glace, Chantilly. Same as meringue glace a la vanille. But decorate with whipped cream, passed through a pastry bag with a star tube. THE HOTEL ST. FRANCIS COOK BOOK 349 NOVEMBER 21 BREAKFAST LUNCHEON Bar le Due jelly Stuffed eggs Horlick's malted milk Broiled salmon steak, anchovy buttef Boiled eggs Olivette potatoes Maryland beaten biscuits Breaded lamb chops, Milanaise Pickled beets German apple cake Coffee DINNER Seapuit oysters on shell Consomme royal Skatefish au beurre noir Potatoes nature Roast top sirloin of beef, forestiere Yorkshire pudding Chiffonnade salad Fancy ice cream Assorted cakes Coffee Stuffed eggs with crab meat. Cut in two some hard-boiled eggs and re- move the yolks. Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise. Chop the yolks and mix with a little chopped parsley, and sprinkle over the eggs. Serve very cold. Broiled salmon steak. Cut a slice of salmon about one inch thick, salt, pepper, dip in oil and broil. Serve on platter with maitre d'hotel sauce, and garnish with quartered lemons and parsley in branches. Or serve with an- chovy butter or other sauce, either on top or separate. Anchovy butter. Fresh butter mixed with anchovy paste and the juice of a lemon. Breaded lamb chops. Salt and pepper

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