2226 Entrecôte à la Marseillaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and grill the sirloin steaks; arrange on a suitable dish.

Cover with 150 g (5 oz) Maître d’Hôtel Butter which has been mixed with a quarter its volume of Tomato Butter and a touch of crushed garlic.

Surround with Pommes en Copeaux and small halves of tomatoes prepared as for garnish à la Marseillaise.