Chapter XIX · Savouries · No. 2321
2321—Grilled Bones
Take the trimmed bones of a roast sirloin, and let there be still some meat upon them. Sprinkle them with cayenne; coat them with mustard, and grill them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2321, p. 683. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →