Remember when carving a porterhouse that the steak contains two muscles that form a cross section, one small round and one larger and vaguely elliptical. These are the tenderloin (filet) and the shell steak if the bone is left attached or strip steak, if the bone is removed. When carving, you want to make sure that each guest gets a little of each muscle. To this end, carve along both sides of the T-bone so you can remove each of the muscles and carve them separately.
Preparing Stock-Based Brown Sauces
The stages used to prepare a classic French sauce or a modern variation can be traced in this chart. Moving down from the top of this chart, one or more ingredients can be chosen from each category for either a classic or improvised sauce, for a total of 5,120 sauce possibilities.
Mirepoix | Shallots | Ham | Meat Trimmings | Other
White Wine | Red Wine Vinegar | Fortified Wine | Direct Moistening
Triple Stock | Demi-Glace (Brown Roux) | Stock or Jus (for Unbound) |
Glace de Viande/Stock (Butter- and Cream-Thickened) | Hydrocolloid-Thickened Stock
Butter | Cream | Duck Livers | Hydrocolloids | Emulsifiers | No Liaison
THICKENED OR UNBOUND SAUCE
Herbs | Truffles | Mushrooms | Ham
Cognac | Vinegar | Madeira | Fines Herbes