Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a handful of finely minced parsley
- a good piece of butter
- a piece of butter
- two shalots
- nutmeg
Directions
Anglice , “ as it is Such, a sacrilege should not he allowed ; and I will tell you what I do to steaks at this stage of the proceedings.
1. Mix together a handful of finely minced parsley and a goodly lump of butter, place it on the steak, the heat of which will melt it by the time it is served. This is what is called “ steak a la Parisienne.'” Pried potatoes are usually served with it.
2. Mince very finely equal parts of tarragon, chervil, and garden cress [wesson alenois), and use instead of minced parsley as above.
3. Wash thoroughly a few anchovies, and knead them with a lump of butter, and put it on the steak.
4. Mince a number of stoned olives, and knead with a lump of butter, putting it on the steak as it is sent up to table.
5. Mince one or two shalots, put them into a saucepan with a lump of butter and a little pepper, and when they begin to brown pour over the steak.
6. Squeeze the juice of a lemon in a saucepan, add to it a good piece of butter and a very little grated nutmeg ; when the butter is quite melted porn’ over the steak.
7. Mince a few button mushrooms, give them a turn or two in a saucepan with a piece of butter and a little pepper, and pour over the steak.
8. Make a cold tartare sauce, and put it over the steak at the moment of serving.
When I speak of beefsteaks I use the word in a generic sense, and mean no disparagement to rumpsteaks, which are considered the best in this country ; but the best in reality are slices cut from a fillet of beef — a joint which, I fear, is not within reach of the many. Slices cut off a leg of mutton, and cooked as beefsteaks, are very fine