No. 1372
Small Sirloin Steak a la Bordelaise with Marrow and Truffles
Bifteck de Contrefilet a la Bordelaise a la Moelle et aux Truffes
After cooking the steak the same as a plain one (No. 1368) lay it on a very hot dish and cover with the following sauce: Cut three ounces of marrow into quarter inch thick slices, and one ounce of truffles in thin slices. Parboil the marrow and drain it off; heat the truffles in a little Madeira and half-glaze (No. 400). Over the steak arrange the marrow and truffles one intercalated with the other; cover with Bordelaise sauce (No. 436) and serve.