807. BEEFSTEAKS WITH ANCHOVY BUTTER

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (1)
  1. These are prepared in the same way as the foregoing, but anchovy butter must be substituted for Maître d'Hôtel.
Original Text
807. BEEFSTEAKS WITH ANCHOVY BUTTER. THESE are prepared in the same way as the foregoing, but anchovy butter must be substituted for Maître d'Hôtel. Note.—French beef-steaks are always cut from the fillet, and may be served with any of the savoury butters described in this work; they may also be garnished with Indian pickle, water-cresses, turned olives, and with all the varieties of common pickles, or with either of the sauces named for small rib-steaks.
Notes
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