Beefsteak à la Russe
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beefsteak prepared as for Beefsteak à la Hambourgeoise
- 2 eggs
- clear gravy
Instructions
- Prepare the beefsteak as for Beefsteak à la Hambourgeoise.
- Cook 2 eggs in the pan and cut them out with a cutter; use them in place of the onion garnish.
- Dish the beefsteak with the eggs and surround it with a border of clear gravy.