No. 1373
Small Sirloin Steak, Ancient Style
Bifteck de Contrefilet a l'Ancienne
After the sirloin is cooked as in the plain (No. 1368) lay it on a dish, besprinkling it over with some anchovy butter (No. 569). Form on top a crown of anchovy fillets garnishing the interior with capers, and set round the steak a garnishing of potato balls, each an inch in diameter, fried three quarters in hot fat, and finishing cooking in the oven with some butter; when done drain off the butter, and season with salt, chopped parsley and lemon juice.