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Entrecote, Soyer

Procure two one-and-a-half-pound entrecotes of the sirloin with bone adhering. Neatly trim and gently flatten with a cleaver, season all around with a teaspoon salt, half teaspoon pepper and teaspoon of chopped parsley. Lightly rub with a tablespoon butter, roll in bread crumbs, arrange on a broiler and broil for eight minutes on each side; remove, place on a large hot dish, pour a beefsteak sauce around and serve.