—Dish two broiled sirloin steaks ([No. 491]), and pour over them a sauce made as follows: empty three green peppers, mince them very fine, suppressing the seeds, and put them in a stewpan with a tablespoonful of oil. Cook for about three minutes, moistening with half a pint of Madeira sauce ([No. 185]); cook for five minutes longer, then pour the sauce over the steaks, and serve.
498. Sirloin Piqué à la Bordelaise.
—Proceed the same as for [No. 491], adding a pint of Bordelaise sauce ([No. 186]) separately.
499. Sirloin Piqué, Marrow sauce.
—The same as for [No. 491], only serving with a pint of hot marrow garnishing ([No. 244]) separately.
500. Minced Beef à la Provençale.
—Cut into small slices a piece of beef weighing one pound and a half, put them in a saucepan with two tablespoonfuls of oil and two medium-sized, chopped onions; brown them together for five minutes, then add two tablespoonfuls of flour, and cover with a pint and a half of white broth ([No. 99]). Stir well and put in two cut-up tomatoes, two crushed cloves of garlic, and six finely shred mushrooms; season with a good pinch of salt and a pinch of pepper; place the lid on the pan. Let cook for twenty minutes, then dress on a hot dish. Arrange six heart-shaped croûtons ([No. 133]) around the dish, and serve.
501. Minced Beef à la Portugaise.
—The same as for the above, only leaving out the mushrooms, and garnishing with six timbales prepared as follows: thoroughly clean the interiors of six small timbale-molds, then butter them well inside. Fill them up half their height with hot, boiled rice, well pressed down, so that when unmolding they will hold perfectly firm. Place them in the hot oven for two minutes. Unmold and arrange them around the dish at equal distances; dress six small, hot, roasted tomatoes ([No. 1028]), one on top of each column of rice, and then serve.