Steak a la Bordelaise

Ingredients

• Trim a large inch and a half thick porter house steak
• a tablespoon of butter
• one of flour
• a pint of good strong stock
• a tablespoon of chopped onion
• a bay leaf
• a saltspoon of celery seed
• a level teaspoon of salt
• a saltspoon of pepper

Method

1. 1

   Rub butter and flour together, add stock, onion, bay leaf, celery seed, salt, and pepper.

2. 2

   Bring to boil and simmer for thirty minutes.

3. 3

   Bake mushrooms for ten minutes, add to sauce, and keep warm while broiling steak quickly on each side until browned, then slowly for twenty minutes.

4. 4

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

Nutrition per serving

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 154. 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 to- gether a tablespoon of butter and one of flour, add a pint of good strong stock, a tablespoon of chopped onion, a bay leaf, a salt- spoon of celery seed, a level teaspoon of salt, and a saltspoon of pepper

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