Sirloin of Beef, “Bœuf à la Hollandaise” (Cold)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Slices of cold roast sirloin of beef ↝ Beef, top sirloin steak, raw [Beef Products]
lettuces chopped fine ↝ Lettuce, raw [Lettuce and lettuce salads]
cucumber ↝ Cucumber, raw [Other vegetables and combinations]
tomatoes ↝ Tomatoes, raw [Tomatoes]
Tartar Sauce ↝ Tartar sauce [Mayonnaise]
Dutch sauce

Instructions (6)

Arrange slices of cold roast sirloin of beef curled like bacon in the centre.
Place chopped fine lettuces in the centre.
Cut cucumber and tomatoes and place them as a finish outside the circle of beef curls.
Serve Tartar Sauce in a sauce boat at the same time.
For summer, it is much better iced.
This dish can also be eaten with Dutch sauce, but Tartar Sauce is better.

Original Text

Sirloin of Beef, “Bœuf à la Hollandaise” (Cold).
Slices of cold roast sirloin of beef curled like bacon; in the centre lettuces chopped fine; outside the circle of beef curls, cucumber and tomatoes can be cut and placed as a finish.
Tartar Sauce to be served in a sauce boat at the same time. In summer, it is much better iced.
This dish can also be eaten with Dutch sauce, but Tartar Sauce is better. (For both, see Sauces for Meat.)

Notes

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