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Sirloin Steaks, Casserole

Neatly flatten and trim two sirloin steaks of one and a quarter pounds each. Season with a teaspoon salt and half teaspoon white pepper. Heat one tablespoon butter in an earthen casserole pan, arrange the steaks in it and fry on the range for three minutes on each side; drain off the fat, then add six finely chopped shallots, half a gill white wine and one gill demi-glace. Arrange the same amount Parisian potatoes on one side of the steaks, the same amount glazed onions on the other side, cover the pan and set in a brisk oven for ten minutes. Remove and serve in same pan.