Sirloin of Beef a la de Lesseps

Prepare a piece of sirloin as follows; Remove the sirloin from a middle short rib, remove also the fat and nerves, pare it to an oblong shape, roll it over on itself as shown in Fig. 307, after larding it with large lardons of fat pork (No. 1, Fig. 52). Cover the bottom of a braziere with slices of fat pork, lay the meat on top and moisten to three-quarters of its hight with mirepoix stock (No. 419). Boil, then push the braziere into the oven to let cook for about three hours, basting it several times in the meanwhile, also turning it around while cooking. After the sirloin is cooked, glaze it over and strain the stock through a very fine sieve; skim off the fat carefully and reduce the stock with a little espagnole sauce (No. 414) and Madeira wine. Dish up the sirloin and garnish around with one pound of rice, saute it in a quarter of a pound of butter; moisten to two-thirds higher than the rice itself with unskimmed broth strained through a silk sieve; season well with salt, a dash of cayenne, powdered saffron, nutmeg and sweet Spanish pepper. Leave the rice in the oven to cook for twenty minutes, and just when ready to serve toss it up thoroughly with a fork; now dress it on each side of the sirloin and garnish the ends with stuffed tomatoes (No. 2842). Serve the reduced stock in a separate sauce-boat.