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Removes or Releves

BEEF.

A ROAST sirloin of beef is called Aloyau à la broche. For Aloyau de bœuf à la Provençale the sirloin is larded and spread with a stuffing of marrow, anchovies, garlic, etc.; roasted, and served with Piquante sauce.

The upper part of the sirloin, boned and rolled, is served as- Aloyau en cannelon-roasted; sauce raifort, with horseradish sauce. braisé à la royale-larded and braised. à la Printanière-braised, and served with young vegetables. à la Portugaise-larded and braised; served with stewed Portugal onions and brown sauce. à la Godard-braised, and served with slices of sweetbread, mushrooms, etc.

The fillet, or undercut of the sirloin, is usually cut out and dressed as a separate dish.