La Cuisine Francaise Cook Book

page 78

      207. CHATAUBRIAND OR BEEFSTEAK* MAITRE D'HOTEL.
      BEEFSTEAK A LA MAITRE D'HOTEL.
PROPORTIONS AND PREPARATION.--As for the Entrecote Maitre d'Hotel. No. 200.

      208. CHATAUBRIAND OR BEEFSTEAK AU BEURRE D'ANCHOIS.
      (Entree.)
PROPORTIONS AND PREPARATION.--As for the Entrecote au beurre d'anchois. No. 201,
but use tenderloin instead of steak.

      209. CHATAUBRIAND OR BEEFSTEAK SOUBISE.
      (Entree.)
PROPORTIONS AND PREPARATION.--As for the Entrecote Soubise, No. 202, but use
tenderloin instead of steak.

      210. CHATAUBRIAND OR BEEFSTEAK BEARNAISE.
      (Entree.)
PROPORTIONS AND PREPARATION.--As for the Entrecote Bearnaise, No. 203, but use
tenderloin instead of steak.

      211. CHATAUBRIAND OR BEEFSTEAK CREOLE.
      (Entree.)
PROPORTIONS AND PREPARATION.--As for the Entrecote Sauce Creole, No. 204, but
use tenderloin instead of steak.

      212. CHATAUBRIAND OR BEEFSTEAK SAUCE PARISIENNE.
      (Entree.)
PROPORTIONS AND PREPARATION.--As for the Entrecote Sauce Parisienne, No. 205,
but use tenderloin instead of steak.

      213. CHATAUBRIAND OR BEEFSTEAK BORDELAISE.
      (Entree.)
PROPORTIONS AND PREPARATION.--As for the Entrecote Bordelaise, but use
tenderloin instead of steak.

*Beefsteaks are slices of tenderloin from 3/4 to 1 inch thick, and Chataubriand
beefsteak two times as thick. Steaks, Chataubriand and beefsteak are especially
breakfast and lunch dishes, and when served with Soubise or Bearnaise sauce are
highly palatable. They should be served with fried potatoes.

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