A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 1374
Small Sirloin Steak, with Butter and Cooked Fine Herbs
Bifteck de Contrefilet au Beurre aux et Fine Herbes Cuites
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After the beefsteak is cooked as explained in plain (No. 1368) dish it up and cover the top with a layer of butter and cooked fine herbs (No. 385). Garnish around with fresh green water-cresses, seasoning it with salt and vinegar.