Chapter XV · Relevés and Entrées · No. 1164
1164—Stewed Steaks and Onions
Select some steaks one and one-third inches thick; fry them in butter on both sides, and set them to braise in short moistening, with a sufficient quantity of quartered and browned onions to constitute an abundant garnish.
Leave the whole to cook gently for three hours.
Dish the steak, and surround it with the onions and the braising-liquor cleared of all grease and reduced.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1164, p. 386. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →