Dinner
Beefsteak à la Henriette
A historic dinner preparation beginning with butter, preserved with an exact page-level citation.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ½ cup butter
- Yolks 3 eggs
- 1 tablespoon cold water
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- 2 tablespoons tomato purée
- 1 tablespoon Worcestershire Sauce
- ½ tablespoon finely chopped parsley
- Few grains cayenne
Make it happen
Directions
- 1
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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.