Steak a la Bordelaise

Ingredients

• a large inch-and-a-half-thick porterhouse steak
• a tablespoonful of butter
• one of flour
• a pint of good strong stock
• a tablespoonful of chopped onion
• a bay leaf
• a saltspoonful of celery seed
• a level teaspoonful of salt
• a saltspoonful of pepper
• ten large mushrooms

Method

1. 1

   Trim the steak and rub together butter and flour.

2. 2

   Add stock, onion, bay leaf, celery seed, salt, and pepper.

3. 3

   Bring to boil and simmer for thirty minutes.

4. 4

   Bake mushrooms, add to sauce, and keep warm while broiling steak.

5. 5

   Dish steak, dust with salt and pepper, add butter to sauce, place mushrooms on steak, and pour sauce over.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.

STEAK A LA BORDELAISE Trim a large inch-and-a-half-thick porter- house steak. Rub together a tablespoonful of butter and one of flour, add a pint of good strong stock, a tablespoonful of chopped onion, a bay leaf, a saltspoonful of celery seed, a level tea- spoonful of salt and a saltspoonful of pepper. Bring to the boil and simmer gently for thirty minutes. Bake ten large mushrooms for ten minutes, add them to the sauce, and cover and stand it over hot water while you broil the steak quickly on each side until it is seared, then slowly for twenty minutes. Dish it on a hot platter, dust with salt and pepper. Add a tablespoonful of butter to the sauce, lift the mushrooms, place them over the top of the steak and pour the sauce over all. EGYPTIAN CANNELON Chop fine two pounds of beef from the round; add and mix two level teaspoonfuls of salt, a saltspoonful of pepper, half a pint of chopped almonds or pine nuts, a tablespoonful of chopped parsley and two tablespoon fuls of My Best 250 Recipes 37 grated onion. Form in a compact roll, wrap in a piece of oiled paper, place in a baking-pan, add a cupful of stock and a tablespoonful of butter. Bake and baste, over the paper, for three-quar- ters of an hour. Remove the paper and lift the cannelon to the centre of a platter. Rub together two tablespoonfuls of butter and two of flour in the pan, add a pint of stock, stir until boiling; add a level teaspoonful of salt

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