No. 813 — Hamburg-Style Breakfast Beefsteak, Individual Portions
English historical translation of Molokhovets recipe No. 813 from the 1901 Russian cookbook, retaining original methods and measures.
Take a piece of thick-edge beef for each serving, cut into steaks without beating, trim with a knife, brush with Provençal olive oil and salt.
Immediately heat ½ spoonful of good butter in a small tin frying pan. When the butter browns, add a spoonful of finely chopped onion and immediately place the beef on it.
When browned on one side, turn without pressing with a knife. Put one spoonful of porcini or saffron milk cap mushrooms stewed in butter on one side, several small boiled whole potatoes on the other, and break an egg on each of the two remaining sides.
When the eggs have set, pour over two spoonfuls of rich dissolved game stock. Serve directly in the small frying pan, on a plate of the same size.