2223 Entrecôte à la Hôtelière

Name: Entrecôte à la Hôtelière
Cuisine: France
Ingredients: duxelles; onion; butter; maître d’hôtel butter; meat glaze; shallot; white wine; sirloin steaks

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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

Cover with 150 g (5