No. 808 — Entrecôte
English historical translation of Molokhovets recipe No. 808 from the 1901 Russian cookbook, retaining original methods and measures.
The thin edge with six ribs and the corresponding vertebrae lies between the thin fillet and thick edge. The second-grade edge cut runs along the backbone above the ribs. Left attached to the ribs of the thin edge, it is known as entrecôte.
The author considers it inferior and less economical than roast beef because it contains many bones; it is sold by the number of bones. It may be roasted whole in the oven like roast beef, or fried as individual portions.
For portions, cut the meat between the bones, clean each bone to give it the shape of a veal chop and pound with a metal mallet, but not too thin. Sprinkle both sides with salt, pepper and flour.
Melt butter in a hot frying pan, add the entrecôte and fry like beefsteak. The book suggests twenty to twenty-five minutes; serve with scraped horseradish and fried small potatoes or potato croquettes, moistened with the meat juices.
For a large entrecôte, after browning in the pan finish in the oven for another three-quarters of an hour to an hour, basting with the drippings.
To provide
Entrecôte ½ Russian pound of frying butter Salt and pepper | Horseradish and ½ glass of flour Garnishes |