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The Times Picayune Publishing Company
Easy
By The Times Picayune Publishing Company
Published 1901
Peel the onion or shallots and chop fine. Put in a saucepan with one tablespoonful of olive oil; let the onion saute well, and pour the Sauce over tenderloin filets or sirloin steaks, when it is desired to serve these a la Bordelaise. a