Steak a la Duchesse

Ingredients

• not less than 0.5 pound
• an equal amount of breadcrumbs
• an uncooked onion chopped very fine
• a small pinch of some herbs
• a small lump of butter
• 1 egg
• a tablespoonful of salad oil
• a tablespoonful of white wine or tarragon vinegar
• a little mustard, or some grated horseradish

Method

1. 1

   Trim the steak, mince the trimmings, and mix with breadcrumbs, onion, and herbs.

2. 2

   Brown in butter.

3. 3

   Beat egg, oil, vinegar, mustard, and heat without boiling.

4. 4

   Broil the steak, place on a hot dish, surround with mince, and pour sauce over before serving.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 43. The excerpt below is the record exactly as published.

Steak a la Duchesse. — Trim the steak, cutting oft not less than J pound. Run all that is cut off through a mincing machine twice. Add to the mince an equal amount of breadcrumbs, an uncooked onion chopped very fine, and a small pinch of some herbs, then put into a brazing-pan with a small lump of butter, and let it brown well. Take 1 egg, a tablespoonful of salad oil, a tablespoonful of white wine or tarragon vinegar, a little mustard, or some grated horseradish

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