Page:The Boston cooking-school cook book (1910).djvu/243

 Strain, let simmer eight minutes, add claret and one tablespoon butter. Season with salt and pepper. Remove marrow from a marrow-bone and cut in one-third inch slices; then poach in boiling water. Arrange on and around steak, and pour around sauce.

Beefsteak à la Henriette

1/2 cup butter Yolks 3 eggs 1 tablespoon cold water 1/2 tablespoon lemon juice 1/4 teaspoon salt 2 tablespoons tomato purée 1 tablespoon Worcestershire Sauce 1/2 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 I (see p. 274); 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 (see p. 274) 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