The Boston cooking-school cook book

that surface may be well seared, thus preventing escape of juices. After the first minute, turn occasionally until well cooked on both sides. Steak cut one inch thick will take five minutes, if liked rare; six minutes, if well done. Remove to hot platter, spread with butter, and sprinkle with salt and pepper. Beefsteak with Maître d’Hôtel Butter Serve Broiled Steak with Maître d’Hôtel Butter. Porterhouse Steak with Mushroom Sauce Serve broiled Porterhouse Steak with Mushroom Sauce. Porterhouse Steak with Tomato and Mushroom Sauce Serve broiled Porterhouse Steak with Tomato and Mushroom Sauce. Porterhouse Steak, Bordelaise Sauce Serve broiled porterhouse steak with =Bordelaise Sauce.= Cook one shallot, finely chopped, with one-fourth cup claret until claret is reduced to two tablespoons, and strain. Melt two tablespoons butter, add one slice onion, two slices carrot, sprig of parsley, bit of bay leaf, eight peppercorns, and one clove, and cook until brown. Add three and one-half tablespoons flour, and when well browned add gradually one cup Brown Stock. Strain, let simmer eight minutes, add claret and one tablespoon butter. Season with salt and pepper. Remove marrow from a marrow-bone and cut in one-third inch slices; then poach in boiling water. Arrange on and around steak, and pour around sauce. Beefsteak à la Henriette ½ cup butter Yolks 3 eggs 1 tablespoon cold water ½ tablespoon lemon juice ¼ teaspoon salt 2 tablespoons tomato purée 1 tablespoon Worcestershire Sauce ½ tablespoon finely chopped parsley Few grains cayenne Wash butter, and divide in three pieces. Put one piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice. Proceed same as in making Hollandaise Sauce I (see p. 274); then add tomato, parsley, and seasonings. Pour one-half sauce on a serving dish, lay a broiled porterhouse steak on sauce, and cover steak with remaining sauce. Garnish with parsley. 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