Sirloin of Beef à la Godard
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 34. The excerpt below is the record exactly as published.
Sirloin of beef à la Godard. Volaille rôtie. Roast fowl. Céleri au jus. Stewed celery. Parfait au café, Coffee blanc-mange. Broiled plaice. Clean and wash your fish, dip into olive oil, sprinkle with salt and pepper, place a mat of straw reeds, like those used for cream cheeses, on the gridiron, broil the fish on it over a slow fire ; when done, cover with caper sauce (see 3rd of May). Sirloin of beef à la Godard. Trim and bone your sirloin, roll the topside and tie round with string, put itin a braising-pan and braise (see 28th of May). When the beef is cooked, place it on a dish, pass the vegetables and sauce through a tammy, skim off all grease and warm in a saucepan with a little stock, sliced sweet-breads, some bottoms of artichokes cut into quarters, button mushrooms, and add at the last some fried eggs
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