High-class cookery recipes

Filets de Boeuf a la Bearnaise. Ingredients, Two pounds of Fillet of Beef, cut up into neat round fillets. Two ounces of Glaze. Two ounces of Butter. One chopped Mushroom. Pepper and Salt. Try the fillets in butter with the mushroom and seasoning. When cooked, brush each one over with a little glaze. Dish the fillets in a circle on mashed potato or spinach. Serve Bearnaise sauce in the centre, with some glaze poured round. Filets de Boeuf a la Mirabeau. Ingredients, One pound of Fillet of Beef. Six filleted Anchovies. Eight or ten turned Olives. A few sprigs of Watercress. Maitre d'Hotel Butter. Three ounces of Butter. Parsley. Lemon-juice. Salt and Pepper. Broil the fillet nicely, place a pat of Maitre d'Hotel butter on the top, and garnish round with the anchovies, olives, and watercress. For the Maitre d'Hotel butter, take Three ounces of Butter. One dessertspoonful of chopped Parsley. One teaspoonful of Lemon-juice. Pepper and Salt. Work all the ingredients into a pat, and set the mixture in a cool place until wanted. Filets de Boeuf Pique a la Flamande. Trim and lard carefully about three pounds of fillet of beef. Braize until cooked about forty-five minutes. Then cut the fillet in slices and arrange down the centre of the dish. Serve brown sauce round. Garnish with heads of braised lettuce, carrots, and turnips turned into fancy shapes, rings of fried onions and little bits of streaky bacon. The carrots and turnips must be boiled separately. Filets de Boeuf aux Huitres. Ingredients, One pound of Fillet Steak. One Spanish Onion. Two pickled Walnuts. Two tablespoonfuls of Mushroom Ketchup, One dessertspoonful of Walnut Ketchup. One teaspoonful of Worcester Sauce. One dozen Oysters. One ounce of Butter. Half an ounce of Flour. Mix the butter and flour together in a stewpan ; peel and chop up the onion, cut up the walnuts, put them into the stewpan, also the ketchup and Worcester sauce. Lay the steak on these and let it stew for an hour, turning it every twenty minutes; it must not boil. J ust before serving, put in the oysters, bearded, with their liquor strained through a fine strainer. Filets de Boeuf a la Pompadour. Ingredients. Three pounds of Fillet of Beef. Three Tomatoes. One ounce of Glaze. Five ounces of Butter, Chopped Parsley, Lemon-juice. Macedoine. Trim off all the fat and skin, cut the fillet into neat pieces about half an inch thick. Fry quickly in two ounces of butter. Skin the tomatoes and cut them into slices, put them on a baking sheet with some pieces of fat cut into rounds, and bake for three or four minutes. Dish the fillets in a circle on mashed potato, put a piece of fat and tomato on each fillet, also a small pat of Maitre d'Hotel butter, made of three ounces of butter, chopped parsley, and lemon-juice mixed ; pour some half-glaze round, and put some macedoine in the centre of the fillets. Filets de Boeuf à la Régence. Ingredients. Four pounds of Fillet of Beef. Half a pint of Madeira. Two quarts of Stock, and one pint of White Stock. Twelve Mushrooms. Ten small heads of Celery, or some Tomatoes. One ounce of Butter. Salt and Pepper. Carrots. Turnips. Onions. Larding Bacon. Take a nice tender fillet of beef, trim it and lard it, put it in a stewpan on a bed of carrots.