Small Tenderloin Steak, Cercle Militaire

Ingredients

• four small tenderloin steaks
• four whole lamb kidneys
• two ounces of butter
• six chopped shallots
• a piece of lemon
• a little chopped parsley
• four artichokes

Method

1. 1

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

2. 2

   Garnish with sautéed artichoke bottoms and shallots in butter, lemon, and parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 210. The excerpt below is the record exactly as published.

Small tenderloin steak, Cercle Militaire Peas in cream Pont Neuf potatoes Chiffonnade salad Philadelphia vanilla ice cream Assorted cakes Demi tasse Eggs Belley. Slice some smoked beef very fine, parboil, and add to plain scrambled eggs, with a little chopped chives. Chicken broth, San Remo. Make two quarts of plain chicken broth, add to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice. Serve grated cheese separate. Oysters, Victor Hugo. Season two dozen oysters on the half shell with salt and pepper. Put in a bowl one cupful of fresh-grated horse radish, a little chopped parsley, one-half cup of fresh bread crumbs, one spoonful of grated cheese, and one spoonful of butter. Mix well, and spread over the oysters. Put in oven to bake, and when done serve in the same shells. Serve one-half lemon to each person. Small tenderloin steak, Cercle Militaire. Season four small tenderloin steaks with salt and pepper, roll in oil, and broil. Broil in the same manner, and at the same time, four whole lamb kidneys. When done place the steaks on a platter with the kidneys on top. Boil four artichokes, remove the leaves, and toss the bottoms in a saute pan with a little butter. Season with salt and pepper, and use to garnish the steaks. Heat two ounces of butter in a saute pan, add six chopped shallots, when hot add a piece of lemon

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