496 | Sirloin Steaks aux Cêpes.
—Lay two broiled sirloin steaks, as for No. 491, on a hot dish; cut six medium-sized cêpes into quarter pieces, put them in a frying-pan with one tablespoonful of oil, and fry for two minutes with one finely chopped shallot and a quarter of a clove of crushed garlic. Add these ingredients to half a pint of Madeira sauce (No. 185), and boil for two minutes longer, then pour over the steaks, besprinkle with a teaspoonful of chopped parsley, and serve.