Steak with Maitre d'Hotel Sauce

Ingredients

• two chopped shallots in butter
• half cup of sauce maitre d'hotel
• one parboiled marrow
• chopped parsley

Method

1. 1

   Simmer shallots in butter.

2. 2

   Add sauce maitre d'hotel and parboiled marrow cut in small pieces.

3. 3

   Pour over steak and put in oven for two minutes.

4. 4

   Serve with chopped parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 243. The excerpt below is the record exactly as published.

half cup of sauce maitre d'hotel, and one parboiled marrow, cut in small pieces. Pour over steak and put in oven for two minutes. Serve with chopped parsley. Chateau potatoes. Cut raw potatoes in shape of a half-moon, and the size of an egg. Put in cold water, salt, and boil for five minutes. Then place in pan with butter and roast in oven for ten minutes. Salt again. Boiled beets. Wash the beets well and boil with the skin on, in salt water. When soft remove the skin with the fingers while still hot. Pickled beets. Use fresh-boiled and very hot beets. Put in a piece of cheese cloth, one onion, bay leaf, clove and one spoonful of whole black pep- pers, and tie tightly together. Place this in center of earthern pot with a layer of the hot sliced beets around the sides and over the top. To each dozen beets put four pieces of lump sugar on top. Salt and cover with white wine vinegar. Let stand, covered, at least two days before serving. If not all used at once, a wooden spoon must be used to remove the beets from the pot, otherwise they will spoil. Cream of cauliflower soup. Put in saucepan one-half onion, a little leek, a piece of butter the size of two eggs, and let simmer slowly. Add one cup of flour, simmer a little more. Put in the stems of cauliflower and one quart of milk, boil till done, and strain through sieve. Put in pot, add one gill of cream and piece of sweet butter and stir well until butter is melted. Add salt and a little Cayenne pepper. Cut the heart of the cauliflower in small flowers, boil in salt water until soft, and add before serving. Butter fish, meuniere. See sand dabs, meuniere. Shoulder of veal, au jus. Roast either with or without bones. If boneless roll and tie firmly with a string. Season with salt and pepper and put in pan with an onion, carrot, bay leaf, clove and piece of butter. Put in oven and baste often. When done remove meat to platter, put a little water in the pan and let simmer for a few minutes, and add to the veal. THE HOTEL ST. FRANCIS COOK BOOK 327 NOVEMBER 1 BREAKFAST LUNCHEON Fresh figs in cream Smoked salmon Boiled eggs Broiled sweetbreads Milk toast New peas Coffee Moka cake Tea DINNER Old fashioned pepper pot Celery Lake Tahoe trout, Sauce Genoise Hollandaise potatoes Roast mallard duck Fried hominy Currant jelly • Summer squash in butter Vanilla ice cream Champagne wafers Coffee Fresh figs in cream. Peel and slice the figs, and cool on ice before serving. Powdered sugar and cream separate. Milk toast. Put in soup tureen the toast, in small pieces, and cover with boiling milk. Smoked salmon. Slice the salmon very thin, serve on lettuce leaves, with quartered lemon and parsley in branches on the side. Broiled veal sweetbreads. Soak the sweetbreads in cold water for two hours. Parboil and cool in cold water, and dry with a napkin. Split, salt and pepper, dip in oil and broil. Serve with maitre d'hotel sauce. New peas, plain. Boil peas in salt water. When done allow to cool. Then put in saucepan with a piece of fresh butter, a little salt and a pinch of sugar, and allow to simmer for a few seconds. Lake trout, boiled. In three quarts of water boil an onion, carrot, bay leaf, clove, some whole black pepper, salt, parsley and one glass of vinegar. Pour over fish and boil slowly for fifteen minutes. Serve on napkin garnished with lemon, parsley in branches and small round boiled potatoes. Sauce Genoise. Take a raw salmon head, (a trout head will do), and cut in small pieces. Put in saute pan with a piece of butter, a sliced onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and simmer for fifteen minutes. Then add one glass of claret, reduce ; add one quart of brown gravy, cook for, ten minutes and strain. Before serving stir in well the juice of one lemon and a piece of fresh butter. Sprinkle with chopped parsley

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