Porter-house Steak a la Bordelaise

Ingredients

• a porter-house steak
• half a pint of sauce Bordelaise
• small pieces of marrow, cut round, about the size of a fifty-cent piece

Method

1. 1

   Broil a porter-house steak as the foregoing, on top of which place small pieces of marrow, cut round, about the size of a fifty-cent piece, and previously boiled; pour around your steak half a pint of sauce Bordelaise.

2. 2

   Steak may also be served with a sauce Béarnaise, sauce Hachee, tomato sauce, and others.

3. 3

   Potatoes should also be served in whatever manner appropriate to the sauce.

4. 4

   Onions cut in slices, rolled in flour and fried in butter a light brown, may also be served on top of a broiled steak.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 31. The excerpt below is the record exactly as published.

Porter-house Steak a la Bordelaise. Broil a porter-house steak as the foregoing, on top of which place small pieces of marrow, cut round, about the size of a fifty-cent piece, and previously boiled ; pour around your steak half a pint of sauce Bordelaise

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