Chapter XV · Relevés and Entrées · No. 1142
1142—Porterhouse-steak (Grill)
Porterhouse-steak is a slice from the sirloin of beef, which may be more or less thick. It is cleared of the flank and of the bones of the chine, and it is always grilled.
It may be served with any of the various garnishes and sauces suited to grills; but it is more often served plain.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1142, p. 378. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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