(1360). Beef Steak, Hamburg Style (Bifteck A La Hambourgeoise)

One pound of tenderloin of beef free of sinews and fat; chop it up on a chopping block with four ounces of beef kidney suet, free of nerves and skin or else the same quantity of marrow; add one ounce of chopped onions fried in butter without attaining color; season all with salt pepper and nutmeg, and divide the preparation into balls, each one weighing four ounces; flatten them down, roll them in bread-crumbs and fry them in a saute pan in butter. When of a fine color on both sides, dish them up pouring a good thickened gravy (No. 405) over.

(1361). Hamburg Steak A La Tartare (Bifteck De Hambourg A La Tartare)

Hamburg steaks are made with lean and tender beef, either the tenderloin or sirloin. Chop up with a knife on a chopping block twelve ounces of raw beef free of all fat and nerves; season with salt and pepper, add half a medium onion cut in small one-eiglith of an inch squares or else have it finely chopped; form it into a ball and flatten. These steaks are generally eaten raw. For cooked see the Hamburg steak No. 1300. For steaks a la Tartare, add half a finely cut up green pepper or else it can be cut in small squares. After the steak is formed into a flattened ball make a hole in the center and break into it one very fresh egg, or else the yolk only.

(1364). Rib Steak A La Bercy (Entrecote A La Bercy)

Take the chuck-ribs of prime beef, these lying under the shoulder. Bone and cut in slices an inch and a half in thickness. This meat requires to be beaten in order to be made tender, then lay it either in oil or melted butter; season with salt and mignonette pepper, and broil on a very slow fire for twenty or twenty-five minutes. When the meat is done, set it on a very hot dish, and pour over the following sauce: Put into a saucepan two medium sized finely chopped shallots, some finely chopped marrow, the same quantity of butter and as much meat glaze (No. 402), salt, pepper, lemon juice and chopped parsley. Let cook rapidly on a very hot fire for one minute, place the steak on a very warm dish, and pour the Bercy sauce over.

(1365). Rib Steak A La Royer (Entrecote A La Royer)

Cut from the thin covered part of a rib piece slices which when pared will weigh one pound and a quarter; season them with salt, rub them over with oil, and broil them over a rather quick fire from eighteen to twenty-two minutes. Dress them on a dish, and cover with a half-glaze sauce (No. 413), into which incorporate a piece of good butter and some chopped up truffles. Garnish around the steak with stuffed mushroom heads (No. 650).

(1366). Round Steak With Water-Cress (Bifteck De Noix De Boeuf Au Cresson)

Cut from the round top of a young beef, the meat being pink and tender slices of three-quarters of an inch thick. Season them with salt and peppers, coat them over with sweet oil, and broil on a moderate, well sustained fire for eight or ten minutes; as soon as they are done set them on a very hot dish, and pour over a layer of maitre-d'hotel butter (No. 581). Wash well some fresh water-cress, drain, and season it with salt and vinegar, garnish round the dish with it,

Fig. . 308.

Fig. 309.

(1367). Rump Steak A La Villageoise (Bifteck De Pointe Culotte A La Villageoise)

Only young beef that have never performed any labor can supply tender rump steaks. Cut transverse slices of three-quarters of an inch thickness from a rump of beef: season them with salt and pepper, and baste over with oil or melted butter; lay them on the gridiron and broil over a brisk fire from twelve to fourteen minutes. Chop up some boiled, peeled, and cold potatoes, put them in a saucepan with butter, salt, pepper, nutmeg and sweet cream; boil them once, then let simmer until the ingredients have sufficient consistency. Butter the inside of a baking dish, lino it with a layer of these potatoes, besprinkle over with bread crumbs and grated parmesan cheese, and put to bake in a very hot oven. Glaze the rump steak with meat glaze (No. 402), and serve it on top of the potatoes.