2221 Entrecôte à la Forestière

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Season and shallow fry the sirloin steaks in butter; arrange them on a suitable dish.

Cook separately in butter, 300 g (11 oz) each of morels and large dice of potatoes, and arrange around the steaks in bouquets alternating with short slices of shallow fried lean bacon. Sprinkle the morels and potatoes with chopped parsley.

Deglaze the pan with a few tablespoons of white wine, add dl (5 fl oz or U.S. cup) good veal gravy, pass through a fine strainer and serve separately.

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