(1352). Sirloin Of Beef A La De Lesseps (Contrefilet De Boeuf A La De Lesseps)

Prepare a piece of sirloin as follows: Remove the sirloin from a middle short rib, remove also the fat and nerves, pare it to an oblong shape, roll it over on itself as shown in Fig. 307, after larding it with large lardons of fat pork (No. 1, Fig. 52). Cover the bottom of a braziere with slices of fat pork, lay the meat on top and moisten to three-quarters of its night with mirepoix stock ( No. 419). Boil, then push the braziere into the oven to let-cook for about three hours, basting it several times in the meanwhile, also turning it around while cooking. After the sirloin is cooked, glaze it over and strain the stock through a very fine sieve; skim off the fat carefully and reduce the stock with a little espag-nole sauce (No. 414) and Madeira wine. Dish up the sirloin and garnish around with one pound of rice, saute it in a quarter of a pound of butter; moisten to two-thirds higher than the rice itself with unskimmed broth strained through a silk sieve; season well with salt, a dash of cayenne, powdered saffron, nutmeg and sweet Spanish pepper.

Leave the rice in the oven to cook for twenty minutes, and just when ready to serve toss it up thoroughly with a fork; now dress it on each side of the sirloin and garnish the ends with stuffed tomatoes {No. 2842). Serve the reduced stock in a separate sauce-boat.

(1353). Sirloin Of Beef A La Perrin (Contrefilet De Boeuf A La Perrin)

Prepare and cook the sirloin as explained in sirloin with Jerusalem artichokes (No. 1357); glaze and dress it on a very hot dish, garnish each side with marrow canapes, prepared as follows: Have slices of toasted bread three and a half by one and three-quarter inches: lay on them several slices of blanched marrow, sprinkle over with very finely chopped chives, and set them in the oven for one minute. Garnish the sides of the dish with these, and pour over a Madeira sauce (No. 492); arrange at the two ends tomatoes prepared as follows: Plunge very ripe and firm tomatoes into boiling water, remove the skins, cut them into four parts, squeeze them slightly and lay them in a saucepan with some good butter, salt and ground pepper; cook them on a quick fire, garnish the sirloin and serve.

(1354). Sirloin Of Beef A La Thieblin (Contrefilet De Boeuf A La Thieblin)

Have the sirloin prepared and cooked as explained in the de Lesseps (No. 1352). Dress and glaze it, garnishing each side with red cabbage, prepared as explained below, and the ends with Sarah potatoes (No. 2802). Strain and skim the fat from the gravy, reduce it and serve it in a separate sauce-boat. Cut a red cabbage into quarters, remove the hard center, and shave the balance fine; blanch, then drain and put it into a saucepan with butter, salt, pepper, bay leaf and a medium sized onion cut in one-eighth of an inch squares; let cook slowly for three hours, stirring it several times in the meanwhile with a spoon. Takeout the bay leaf and add a piece of butter and some slues of apples previously cooked in butter.