498. Sirloin Piqué à la Bordelaise.
—Proceed the same as for No. 491, adding a pint of Bordelaise sauce (No. 186) separately.
499. Sirloin Piqué, Marrow sauce.
—The same as for No. 491, only serving with a pint of hot marrow garnishing (No. 244) separately.
500. Minced Beef à la Provençale.
—Cut into small slices a piece of beef weighing one pound and a half, put them in a saucepan with two tablespoonfuls of oil and two medium-sized, chopped onions; brown them together for five minutes, then add two tablespoonfuls of flour, and cover with a pint and a half of white broth (No. 99). Stir well and put in two cut-up tomatoes, two crushed cloves of garlic, and six finely shred mushrooms; season with a good pinch of salt and a pinch of pepper; place the lid on the pan. Let cook for twenty minutes, then dress on a hot dish. Arrange six heart-shaped croûtons (No. 133) around the dish, and serve.