The 1918 Fanny Farmer Cookbook

Beefsteak à la Henriette

/2 cup butter

/4 teaspoon salt

Yolks 3 eggs

tablespoons tomato

purée

tablespoon

cold water

tablespoon

Worcestershire Sauce

/2 tablespoon

lemon juice

/2 tablespoon finely

chopped parsley

Few grains cayenne

Wash butter, and divide in three pieces. Put one piece in saucepan with yolks of eggs slightly

beaten and mixed with water and lemon juice. Proceed same as in making Hollandaise Sauce

;

then add tomato, parsley, and seasonings. Pour one−half sauce on a serving dish, lay a

broiled

porterhouse steak on sauce, and cover steak with remaining sauce. Garnish with parsley.

Beefsteak à la Victor Hugo

Wipe a porterhouse steak, broil, and serve with

Victor Hugo Sauce. Cook one−half teaspoon finely chopped shallot in one tablespoon

tarragon vinegar five minutes. Wash one−third cup butter, and divide in thirds. Add one piece

butter to mixture, with yolks two eggs, one teaspoon lemon juice, and one teaspoon meat

extract. Cook over hot water, stirring constantly; as soon as butter is melted, add second

piece,

and then third piece. When mixture thickens, add one−half tablespoon grated horseradish.

Steak à la Chiron

Spread broiled rump steak with Hollandaise Sauce I to which is added a few drops onion juice

and one−half tablespoon finely chopped parsley.

Beefsteak à la Mirabeau

Garnish a broiled porterhouse or cross−cut of rump steak with anchovies, and stoned olives

stuffed with green butter and chopped parsley. Arrange around steak stuffed tomatoes, and

fried potato balls served in shells made from noodle mixture. Pour around the following

Chapter XII − BEEF

238