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Porterhouse Steak, Marchand De Vin

Procure a porterhouse steak from the short loin, one and a half inches thick. Lightly flatten and trim evenly all around. Season with a good teaspoon salt and half a teaspoon pepper. Thoroughly heat two tablespoons melted butter in a frying pan, add the steaks, and gently fry for twelve minutes on each side. Remove, dress on a dish and keep hot. Add six finely chopped shallots to the pan and lightly brown for three minutes, pour in a gill claret, let reduce on the fire to half the quantity, then add a half gill each demi-glace and tomato sauce, one bean finely chopped garlic, half teaspoon each freshly chopped parsley and chives; lightly mix, let boil for eight minutes and keep hot. Wash, peel and cut three large raw potatoes into small square strips one inch long; wash again, drain and plunge in boiling fat for ten minutes, remove, drain, season with half teaspoon salt, then arrange around the steaks, pour the sauce over and serve.