Sirloin Steak, Saxonne

Ingredients

• two sirloin steaks
• salt
• pepper
• two ounces of butter
• four stuffed tomatoes with rice
• four stuffed cucumbers
• a little sauce Madere

Method

1. 1

   Season sirloin steaks with salt and pepper, roll in oil, and broil.

2. 2

   When done, place on a platter, garnish with stuffed tomatoes and cucumbers, and pour a little sauce Madere over the steaks.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 214. The excerpt below is the record exactly as published.

Sirloin steak, Saxonne English breakfast tea Julienne potatoes Lettuce salad Meringue glace a la vanille Demi tasse DINNER Toke Point oysters, mignonette Consomme Medina Ripe California olives Sand dabs, saute meuniere Roast young turkey, cranberry sauce Baked sweet potatoes Fresh asparagus, Hollandaise Fried egg plant Watercress salad Mince pie Coffee Omelet with peas. Mix a cup of boiled peas with two spoonfuls of cream sauce, and season with salt and a little sugar. Make an omelet with twelve eggs, and before turning over on platter fill with the peas. Pour a thin cream sauce around the omelet. Sirloin steak, Saxonne. Season two sirloin steaks with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish with four stuffed tomatoes with rice, and four stuffed cucumbers (see index). Pour a little sauce Madere over the steaks. Consomme Medina. Boil six chicken livers in bouillon. When done, cut in Julienne style. Boil one-quarter pound of spaghetti until soft, cut in pieces one inch long, and add with the chickens' livers, to one and one-half quarts of very hot consomme. Serve grated cheese separate. Pickled nasturtion seeds. Select the small and green seeds, and put them in salted water; changing the water twice in the course of a week. Then pour off the brine and cover with scalding vinegar with a little alum in it. Use in salads. Pickled artichokes. Select small and tender artichokes, trim the bottoms, remove the hardest leaves, and allow to stand in alum water until ready to cook. Then bring to the boiling point, and allow to become cool slowly. Pack in glass jars, and cover with a liquor made as follows : To one gallon 288 THE HOTEL ST. FRANCIS COOK BOOK of vinegar add a teacup of sugar, one cup of salt, a teaspoonful of alum, and one-quarter ounce of cloves and black pepper. Bring to the boiling point, pour over the artichokes, and seal while hot. Pickled onions. Select very small white onions, peel them, and boil in equal parts of sweet milk and water for ten minutes. Drain well, place in glass jars, and pour scalding spiced vinegar over them immediately. Use no sugar, and no allspice in the vinegar as it would tend to darken the onions. Pickles. Take one hundred green cucumbers two inches long, or under ; and peel as many small white onions as desired. Wash well, and put into a stone jar. Sprinkle plenty of table salt over them, and toss all about with the hands. Allow to stand for twenty-four hours, then drain off the liquor, place the cucumbers and onions in glass jars, and cover with spiced vinegar without sugar. Add a small red pepper to each jar. Seal hot. Sweet pickled peaches. Select clingstone peaches, and peel ; or rub the down off with a coarse crash towel. For eight pounds of fruit use four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and one ounce of whole cloves. Boil the sugar and vinegar with the cinnamon for two min- utes. Stick one or two cloves in each peach, and put in the boiling syrup. When the peaches are done place in jars, and put others in the syrup to cook until all are done. Then reduce the syrup to half the original quantity, and pour over the fruit. Seal hot. Plums and pears may be pickled in the same manner. Green tomato pickle. Slice one peck of green tomatoes and one dozen large onions very thin. Put the tomatoes in a jar with salt sprinkled between layers, and allow to stand for a few hours. Put the onions in another jar, pour boiling water over them, and allow them to stand for a few hours also. Then squeeze the juice from both, and arrange them in a stone jar in alternate layers, sprinkling through them celery and mustard seed. Pour over all a quart of vinegar and a pint of sugar brought to a boil. It will be ready to use when cold. Ripe cucumber sweet pickles. Pare twelve large ripe cucumbers, cut out the pulp, and cut them in strips. Boil together two pounds of sugar, one pint of vinegar, and one-half ounce of cinnamon and cloves. Skim well. Then put in the cucumbers, and cook until tender. Then remove the cucumbers, reduce the liquor, pour over the cucumbers, and cover tightly. THE HOTEL ST. FRANCIS COOK BOOK 289 SEPTEMBER 30 BREAKFAST LUNCHEON Fresh raspberries with cream Cantaloupe Shirred eggs, Brunswick Fried fillet of sole, Tartar sauce Rolls Cucumber salad Coffee Cold turkey and ham with chow chow Baked potatoes Brie cheese with crackers Demi tasse DINNER Potage Schorestene Dill pickles. Radishes Frogs' legs, saute a sec Small tenderloin steak, Nicholas II Brussels sprouts, au beurre Potatoes au gratin Escarole salad Baked brown bread pudding Coffee Shirred eggs, Brunswick. Butter a shirred egg dish, lay a slice of raw tomato about one-half inch thick in the bottom, heat through, turn it over, and break two eggs on top. Season with salt and pepper, and finish cooking. Potage Schorestene. Chop fine, one pound of sirloin, or top sirloin, of beef. Put in a casserole with three quarts of consomme and boil slowly for one hour. Then strain through a coarse sieve. The meat must be all forced through the sieve, and served in the soup. Small tenderloin steak, Nicholas II. Cut four small steaks, and season with salt and pepper. Put two ounces of butter

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