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Steak a LA Marquise

A rolled rump steak stuffed with a forcemeat of breadcrumbs, ham, onion, herbs, mushrooms, and optional oysters, baked in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Steak a LA Marquise

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the roll

  1. Flatten the rump steak with a rolling pin.

  2. Make a forcemeat by mixing bread crumbs, minced ham, onion, lemon peel, parsley, herbs, mushrooms, and oysters or truffles.

  3. Spread the forcemeat over the steak, leaving edges clear, and roll it up tightly.

  4. Bind the rolled steak with twine and place it in a deep pie dish.

Bake and brown

  1. Pour boiling water or stock over the steak and cover with another pie dish.

  2. Bake in a moderate oven (350°F / 175°C) for 45 minutes.

  3. Remove the top dish, rub butter over the meat, and dust with flour.

  4. Brown the steak before the fire, pouring off the gravy to thicken and brown with additional water or stock.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rump steak
Forms the main body of the dish and provides the meat that is rolled and cooked.
Bread crumbs
Absorb moisture and bind the forcemeat so it holds together inside the roll.
Minced ham or bacon
Adds fat and savory flavour to the forcemeat, keeping it moist during cooking.
Mushrooms
Add moisture and earthy flavour to the forcemeat filling.
Flour
Dusted on the meat so it helps thicken the gravy and promote browning.
Butter
Rubbed over the meat to add fat, richness and browning.

The step that matters

Remove the top dish, rub butter over the meat, and dust with flour. Butter and flour on the exposed surface encourage browning once the steak is uncovered. Without that surface browning, the meat stays pale and the gravy is thinner and less flavourful.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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