Entrecôte à la Marseillaise (Grilled Entrecôte with Garlic Butter, Straw Potatoes and Tomatoes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- entrecôtes
- Beurre à la maître-d'hôtel
- Beurre de tomate
- a point of crushed garlic
- pommes de terre en copeaux
- small half-tomatoes
Instructions
- Grill the entrecôtes.
- Add to a Beurre à la maître-d'hôtel a quarter of its amount of Beurre de tomate and a point of crushed garlic.
- Cover the entrecôtes with this butter.
- Surround them with pommes de terre en copeaux and with small half-tomatoes prepared as indicated at the garniture Marseillaise.