Reference > Farmer's Cookbook > BEEF > Beefsteak à la Victor Hugo
  Beefsteak à la Henriette Steak à la Chiron  
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Beefsteak à la Victor Hugo

Wipe a porterhouse steak, broil, and serve with

Victor Hugo Sauce. Cook one-half teaspoon finely chopped shallot in one tablespoon tarragon vinegar five minutes. Wash one-third cup butter, and divide in thirds. Add one piece butter to mixture, with yolks two eggs, one teaspoon lemon juice, and one teaspoon meat extract. Cook over hot water, stirring constantly; as soon as butter is melted, add second piece, and then third piece. When mixture thickens, add one-half tablespoon grated horseradish.


CONTENTS · BIBLIOGRAPHIC RECORD
  Beefsteak à la Henriette Steak à la Chiron  
 
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