Entrecôtes à la grand chef

About the dish

The dish belongs among the finest meat dishes of the grand kitchen, with costly accompaniments such as goose liver and truffles. It shows how the book also covers great French cooking.

How to make it

1. 1

   Cut the meat

   Cut the meat from the bone and slice it across into slices about 3 cm thick.

2. 2

   Tongue and liver

   Slice the tongue and warm the slices in meat stock. Cut the goose liver into fairly large slices.

3. 3

   Fry the fillets

   Season the slices with salt and pepper and fry them in butter just before serving.

4. 4

   Arrange

   Lay the fillets, tongue and goose liver alternately on a warm dish. Sprinkle with chopped truffles and pour over a little of the Madeira sauce.

5. 5

   Accompaniments

   Serve with peas and cut yellow and white root vegetables. Lay the roots alternately on the dish and add small balls of whipped asparagus butter.