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Porterhouse Steak, Adirondack

Procure a nice, tender porterhouse steak one and a quarter inches thick. Season with a teaspoon salt and half teaspoon pepper, rub it all over with a tablespoon oil, broil for twelve minutes on each side, remove, dress on a hot dish and keep hot. Peel six medium, sound white onions, clip off a piece at both ends, cut in two crosswise, lay on a tin cut side up, and season with a teaspoon salt and half teaspoon pepper equally divided. Mix on a plate an ounce butter, two tablespoons bread crumbs, a half bean chopped garlic and teaspoon chopped parsley, then spread this butter over onions equally. Set in oven thirty minutes or until a good golden colour, basting with their butter once in a while, remove and arrange around the steaks. Prepare a potato pailles, place them at each end of dish, spread a little maitre d'hotel butter over steak and serve.

N. B. The onions should be set in oven before preparing steaks.