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page 77
PREPARATION.--1st. Cut the steaks about one inch thick, let them broil on bright
fire for about 5 minutes, then turn them and let them broil again for 5 minutes.
2d. Put the steaks on a warm dish and place on each one about one-half
tablespoonful butter, mixed with chopped parsley.
201. ENTRECOTE AU BEURRE D'ANCHOIS.
(Entree.)
PROPORTIONS AND PREPARATION.--Same as for the above, No. 200, but instead of
mixing the butter with chopped parsley mix it in a mortar with 1 or 2 anchovies
broken fine.
202. ENTRECOTE SOUBISE.
BROILED STEAK A LA SOUBISE. (Entree.)
PROPORTIONS AND PREPARATION.--1st. Same as for No. 200. 2d. Serve with a Soubise
sauce (No. 315) apart.
203. ENTRECOTE BEARNAISE.
BROILED STEAK WITH BEARNAISE SAUCE. (Entree.)
PROPORTIONS AND PREPARATION.--1st. As for No. 200. 2d. Serve with a Bearnaise
sauce (No. 314) apart.
This is one of the most delicious dishes known among French cooks.
204. ENTRECOTE CREOLE.
BROILED STEAK WITH CREOLE SAUCE. (Entree.)
PROPORTIONS AND PREPARATION--1st. Same as for No. 200. 2d. Serve Creole sauce
(No. 319) apart.
205. ENTRECOTE A LA PARISIENNE.
BROILED STEAK A LA PARISIENNE. (Entree.)
PROPORTIONS AND PREPARATION.--1st. Same as for No. 200. 2d. Place the steaks in
a warm dish and pour over them a sauce Parisienne, No. 316.
206. ENTRECOTE BORDELAISE.
BROILED STEAK BORDELAISE. (Entree.)
PROPORTIONS AND PREPARATION.--1st. Same as for No. 200. 2d. Place the steaks in
a warm dish and pour over a sauce Bordelaise, No. 317.
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