Sirloin of Beef a la Perrin

Prepare and cook the sirloin as explained in sirloin with Jerusalem artichokes (No. 1357); glaze and dress it on a very hot dish, garnish each side with marrow canapes, prepared as follows: Have slices of toasted bread three and a half by one and three-quarter inches; lay on them several slices of blanched marrow, sprinkle over with very finely chopped chives, and set them in the oven for one minute. Garnish the sides of the dish with these, and pour over a Madeira sauce (No. 492); arrange at the two ends tomatoes prepared as follows: Plunge very ripe and firm tomatoes into boiling water, remove the skins, cut them into four parts, squeeze them slightly and lay them in a saucepan with some good butter, salt and ground pepper; cook them on a quick fire, garnish the sirloin and serve.