Stuffed tomatoes. Stuffed mushrooms. 2 lbs. fillet or beef. Larding bacon. 2 oz. beef dripping. 1 carrot. 1 onion. 2 glasses white wine. 1 gill brown sauce. Lard and prepare the meat as in last recipe, binding it into a neat and compact shape. Melt the dripping in a stewpan, and when hot put in the meat and brown it on all sides. Then add the wine and allow this to reduce to half the quantity. Add the brown sauce, which ought to be very thin, the tomato puree or sauce, and bunch of herbs. Cover with the saucepan lid and cook in a moderate SOME MORE ELABORATE MEAT DISHES • 261 oven, basting the meat occasionally with the liquid. Do not overcook the meat, it ought to be slightly red in the centre when cut. When ready, lift it on to a hot dish, remove the fastening, and either leave it whole, or cut the number of slices required. Garnish round with small pieces of braised lettuce, stuffed mushrooms and small stuffed tomatoes ; a few sauted potatoes may be put at the two ends if wished. Strain the sauce, remove any grease, and pour it round the dish. Time to cook, 1J to 11 hours. Sufficient for 6 or 7 persons. Probable cost, 4s. 6d. 1070. Fillets of Beef with Horse-Radish (Tournedos de Bceuf au Raifort) 1 lb. fillet of beef. 1 oz. butter. Seasoning. Garnish and Sauce. | oa. butter. 4 oz. flour. I gill white stock. 1 or 2 yolks of eggs. 2 sticks horse-radish. A squeeze of lemon juice. 5 or 6 mushrooms. Sauce demi-glace✪ Fillets of Beef with Horse-Radish (Tournedos de Bceuf au Raifort). To Prepare the Meat. — Wipe the meat, remove from it all fibres and muscles, and cut it into neat round pieces f inch in thickness and from 2£ to 3 inches in diameter. Season them with pepper and salt and, a few minutes before serving, cook them quickly in butter. Prom 7 to 8 minutes will be sufficient time to allow, as they should be red in the centre when cut. To Prepare the Garnish. — Shred a little of the horse-radish very finely, and grate the remainder. Make a sauce with the butter, flour, and stock. Add the grated horse-radish, and allow it to cook slowly for 10 minutes. Then draw the saucepan to the side of the fire, add the yolks of eggs and lemon juice and any other seasoning required. Choose 5 or 6 mushrooms of equal size, allowing one for each fillet of beef ; trim them and either grill or cook them in the oven. Pile a little of the horse-radish mixture in the centre of each, and place a little shredded horse-radish on the top. Prepare also some sauce demi-glace according to Recipe 719. (Both sauce and garnish should be thought of before cooking the meat. ) To Serve. — Arrange the fillets in a neat circle on a dish ; they may be placed on a crouton if wished, stand a mushroom on the top of each, and pour sauce demi-glace round. Sufficient for 4 or 5 persons. 1071. Tournedos de Bceuf a la Parisienne 1 lb. fillet of beef. 1 oz. butter. Seasoning. Garnish and Sauce. 4 or 5 artichoke bottoms Green peas.v 4 or 5 croutons of bread. 1 tea-sp. chopped parsley 1 gill bearnaise sauce✪ Tournedos de Bceuf a la Parisienne. _ Prepare and cook the fillets as above. Use tinned or bottled artichoke bottoms, allowing one for each fillet. Drain and rinse them, and then heat them for a few minutes in butter, season- ing to taste. Fill them with some nicely cooked green peas or asparagus points, piling these dome- shaped in the centre. Have ready also a crouton of bread for each fillet and bearnaise sauce made according to Recipe 708.

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Stuffed tomatoes. Stuffed mushrooms. 2 lbs. fillet or beef. Larding bacon. 2 oz. beef dripping. 1 carrot. 1 onion. 2 glasses white wine. 1 gill brown sauce. Lard and prepare the meat as in last recipe, binding it into a neat and compact shape. Melt the dripping in a stewpan, and when hot put in the meat and brown it on all sides. Then add the wine and allow this to reduce to half the quantity. Add the brown sauce, which ought to be very thin, the tomato puree or sauce, and bunch of herbs. Cover with the saucepan lid and cook in a moderate SOME MORE ELABORATE MEAT DISHES • 261 oven, basting the meat occasionally with the liquid. Do not overcook the meat, it ought to be slightly red in the centre when cut. When ready, lift it on to a hot dish, remove the fastening, and either leave it whole, or cut the number of slices required. Garnish round with small pieces of braised lettuce, stuffed mushrooms and small stuffed tomatoes ; a few sauted potatoes may be put at the two ends if wished. Strain the sauce, remove any grease, and pour it round the dish. Time to cook, 1J to 11 hours. Sufficient for 6 or 7 persons. Probable cost, 4s. 6d. 1070. Fillets of Beef with Horse-Radish (Tournedos de Bceuf au Raifort) 1 lb. fillet of beef. 1 oz. butter. Seasoning. Garnish and Sauce. | oa. butter. 4 oz. flour. I gill white stock. 1 or 2 yolks of eggs. 2 sticks horse-radish. A squeeze of lemon juice. 5 or 6 mushrooms. Sauce demi-glace. To Prepare the Meat. — Wipe the meat, remove from it all fibres and muscles, and cut it into neat round pieces f inch in thickness and from 2£ to 3 inches in diameter. Season them with pepper and salt and, a few minutes before serving, cook them quickly in butter. Prom 7 to 8 minutes will be sufficient time to allow, as they should be red in the centre when cut. To Prepare the Garnish. — Shred a little of the horse-radish very finely, and grate the remainder. Make a sauce with the butter, flour, and stock. Add the grated horse-radish, and allow it to cook slowly for 10 minutes. Then draw the saucepan to the side of the fire, add the yolks of eggs and lemon juice and any other seasoning required. Choose 5 or 6 mushrooms of equal size, allowing one for each fillet of beef ; trim them and either grill or cook them in the oven. Pile a little of the horse-radish mixture in the centre of each, and place a little shredded horse-radish on the top. Prepare also some sauce demi-glace according to Recipe 719. (Both sauce and garnish should be thought of before cooking the meat. ) To Serve. — Arrange the fillets in a neat circle on a dish ; they may be placed on a crouton if wished, stand a mushroom on the top of each, and pour sauce demi-glace round. Sufficient for 4 or 5 persons. 1071. Tournedos de Bceuf a la Parisienne 1 lb. fillet of beef. 1 oz. butter. Seasoning. Garnish and Sauce. 4 or 5 artichoke bottoms Green peas.v 4 or 5 croutons of bread. 1 tea-sp. chopped parsley 1 gill bearnaise sauce. _ Prepare and cook the fillets as above. Use tinned or bottled artichoke bottoms, allowing one for each fillet. Drain and rinse them, and then heat them for a few minutes in butter, season- ing to taste. Fill them with some nicely cooked green peas or asparagus points, piling these dome- shaped in the centre. Have ready also a crouton of bread for each fillet and bearnaise sauce made according to Recipe 708.

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