Sirloin of Beef a la Dauphiness

Remove the sirloin from a piece of middle short loin, suppress the fat and nerves, and pare to an oblong shape keeping on the flank, lard the meats with lardons of fat pork (No. 1, Fig. 52); season and roll the sirloin over on itself so that the meats are enveloped; tie firmly, making a knot at each round of the string. Cover the bottom of a braziere (Fig. 134), with slices of fat pork and sliced carrots and onions; over these place the sirloin. Crack two knuckles of veal, lay them around the meat and moisten with some good stock (No. 194a) as high as the meats; boil, skim and set it on one side to boil slowly, put the cover on the braziere and some lighted charcoal on this. It will take about three hours to cook; keep basting frequently. When the sirloin is done, untie and strain the stock which should be reduced to two-thirds; lay the sirloin on a baking sheet and cover it with a Soubise sauce (No. 543), well reduced and thickened with raw egg-yolks diluted with a little cream. Strew the top with bread-crumbs and grated parmesan, then brown in the oven to a fine color, dress and decorate the ends with stuffed tomatoes (No. 2842) and the sides with Dauphine potatoes (No. 2783). Serve separately the stock reduced with espagnole sauce (No. 414) and Madeira wine.