Dinner
Beefsteak à la Henriette
A historic dinner preparation beginning with butter, preserved with an exact page-level citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 1
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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.