Sirloin of Beef a la Degrange

Prepare and cook the sirloin the same as for a la de Lesseps (No. 1352); untie, glaze and lay it on a dish, garnishing both sides with carrots and green peas, and the ends with fried celery, strain and skim off the fat from the gravy, slip a part of it under the sirloin, serving the rest in a separate sauce-bowl.

Carrots and Peas, Garnishing.—Cut some carrots with a vegetable cutter into balls of three-eighths of an inch in diameter; blanch and cook them in white broth (No. 194a) with a little butter and sugar; when the carrots are done, and the juice well reduced, mix in an equal quantity of peas, thickening the whole with a little half-glaze (No. 400) and fresh butter.

Fried Celery.—Pick out the most tender leaves in the heart of a raw celery head; cut them into thin strips the whole length of the stalk; they may be either blanched or used raw. Dip each piece in a good frying batter (No. 137), and fry to a fine color in hot fat.