806. BEEFSTEAK, A LA FRANCAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Cut one pound of trimmed fillet of beef across the grain of the meat into three pieces.
  2. Flatten these with the cutlet-bat, and trim them of a round or oval form.
  3. Cut and trim three pieces of suet, half the size of the former.
  4. Dip the steaks in a little clarified butter, season with pepper and salt, and place them on the gridiron over a clear fire to broil.
  5. When done, glaze them on both sides, dish them up on two ounces of cold Maître d'Hôtel butter (No. 44).
  6. Garnish round with fried potatoes.
  7. Serve.
Potatoes
  1. These potatoes must be cut or turned in the form of olives, and fried in a little clarified butter.
Original Text
806. BEEFSTEAK, A LA FRANCAISE. CUT one pound of trimmed fillet of beef across the grain of the meat into three pieces; flatten these with the cutlet-bat, and trim them of a round or oval form; then cut and trim three pieces of suet, half the size of the former; dip the steaks in a little clarified butter, season with pepper and salt, and place them on the gridiron over a clear fire to broil; when done, glaze them on both sides, dish them up on two ounces of cold Maître d'Hôtel butter (No. 44), garnish round with fried potatoes, and serve. These potatoes must be cut or turned in the form of olives, and fried in a little clarified butter.
Notes
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