Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Sirloin of Beef, Clermont
From The Hotel St. Francis cook book, 1919
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- Roast sirloin of beef
- sauce Madere
- tomatoes stuffed with whole chestnuts
- Bermuda onions stuffed with cabbage
Method
Roast sirloin of beef and serve with sauce Madere, garnished with stuffed tomatoes and onions.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 2. The excerpt below is the record exactly as published.
Sirloin of beef, Clermont Endives salad Rolled oats pudding Coffee Chicken salad, Victor. Cut the breast of a boiled soup hen or boiled chicken in half-inch squares, add one-half cup of string beans cut in pieces one inch long, a cup of boiled rice, one peeled tomato cut in small squares and one sliced truffle. Season with salt, fresh-ground black pepper, a little chives, chervil, parsley, one spoonful of tarragon vinegar and two spoonsful of best olive oil. Mix well and serve on lettuce leaves. Potage Normande. Veloute with Julienne of carrots and turnips. Fillet of turbot, Daumont. Put the fillet in a buttered pan, season with salt and pepper, and add one glass of white wine. Boil six fresh mushrooms in a little water and strain the juice over the fish, or use the juice of canned mush- rooms. Cook the fish, remove to platter, and reduce the sauce to glace, then add one pint of sauce au vin blanc (white wine sauce), strain, and before pouring over the fish add two ounces of sweet butter and the juice of one lemon. Sirloin of beef, Clermont. Roast sirloin of beef, sauce Madere, garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with cabbage
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