—Prepare and broil two sirloin steaks as for [No. 491], and when cooked, pour over half a pint of Béarnaise sauce ([No. 166]), and serve.
493. Sirloin Steak à la Moëlle.
—Broil two sirloin steaks as for [No. 491], take half a pint of Madeira sauce ([No. 185]), and to it add six drops of tarragon-vinegar, also the marrow of one marrow-bone cut in round slices. Boil once only, then pour the sauce over the steaks, and serve very hot.
494. Sirloin Steak Larded à la Duchesse.
—Procure a piece of four pounds of tender sirloin, pare and trim it nicely, taking out the bones; lard it over the top with a small larding-needle, and season with half a pinch of salt and a third of a pinch of pepper. Line a baking-dish with some pork-skin, one medium-sized, sliced carrot, half a bunch of well-cleaned and pared parsley-roots, one peeled, sound, sliced onion, one sprig of thyme, and a bay-leaf. Place the sirloin on top, and put it in the oven to roast for thirty minutes. Take from out the oven, dress on a hot dish, leave it at the oven door; add half a pint of white broth ([No. 99]) or consommé ([No. 100]) to the gravy, boil it for two minutes, skim the fat off, strain the gravy into a sauce-bowl, and serve separate.
495. Sirloin Steaks à la Parisienne.
—Broil two sirloin steaks as for [No. 491], and serve surrounded with one pint of cooked Parisian potatoes ([No. 986]), and half a gill of maître d’hôtel butter ([No. 145]).
496. Sirloin Steaks aux Cêpes.
—Lay two broiled sirloin steaks, as for [No. 491], on a hot dish; cut six medium-sized cêpes into quarter pieces, put them in a frying-pan with one tablespoonful of oil, and fry for two minutes with one finely chopped shallot and a quarter of a clove of crushed garlic. Add these ingredients to half a pint of Madeira sauce ([No. 185]), and boil for two minutes longer, then pour over the steaks, besprinkle with a teaspoonful of chopped parsley, and serve.