Reduce the ere and thicken the ace 9 Sere ont & hot fch plate or joint pla ane offer to the custome, 10 fen the scampi is served on a nest of rice pil. @ 10.8 Steaks and meat dishes Double Entrecéte steak (Entrecéte double’ Obnined from the boned sisloin Equipment Lamp or homplate ope «# board for portioning the ent cote steak f sharp knife for carving fe service spoons and forks on a service plate © to sie plates for pressing the trimmed ends to exit the juices (@ plate for used service ger. Ingredients f# slver lar with the double Entrecéte steak on ‘Accompaniments ‘© English and French mustard or alternatively sce béariaie, Cover steak knife and jie fork fe joint plate Method Ensure all the mise en place is completed before commencing, Present the dish to the customer then return to the guéridon, Lift the double Entec6te steak fom the silver fla onto the board “Trim the ends Cat on the slant into ewo portions Pace back onto the aver fat on the lamp. Pres the trimmed end between t¥0 hot side plates, allowing juices extracted to fll ver the ro portions of steak. Place the portions of steak onto the hot joint plates andl ad the garish, Set out aeactvely Serve. (Offer accompanies Double fillet steak (Chateaubriand! ethos: ‘The cover accompaniments, equipment required forthe guéridon and the method. ae a for Entrecte double. However, each postion ofthe Chateaubriand is cutat an angle {nto approximately two or three slices, each 13, ‘mm (in) thick, eather chan being left in one hole piece per portion, ass the ease with an Entrecéte doubleChapter 10 Enhanced service techniques Figure 10.6 Cosving of Cheteaudrian ‘T’ bone steak/Porterhouse steak ‘This isa steak made up of part slin and part fle, the whole being held together by the backbone, with a rib separating the ston fom the fille Equipment mp (board for carving (sharp knife late for debris ‘9 service spoons an forks om a service plate (plate for used service gear ngreients (9 silver at containing the Porterhouse steak ‘Accompaniments (6 Engl and French mustard, Cover (steak Knife and joint fork 2 hot join plate Method 41 Enwute all the mite en place completed before commencing 2 Present the dh tothe ewstomer then return to the guéridon, 3) Remove foun the silver at onto the carving board 4 Cut ourthe “T"bone eo give two separate pieces of meat: one of ion and one of fl. 5 Return the wo pisces of meat tothe silver flac and place on the lamp to keep hot 6 Dress attractively on the hot joint plate with the garish 7 Serve 8 Offer accompaniments, Note: tho Poetics teak Bia Toe than one person then cone thes os for ‘@.Chateaubserd and the eran os forthe double eniieccie.