Cookery for every household

To Serve. — Place each tournedos or fillet on a crouton of bread, and arrange them alternately on a dish with the artichoke bottoms. Mask the meat with a little of the sauce, and sprinkle it lightly with chopped parsley. Pour the remainder of the sauce round. Note. — Potato noisettes (Recipe 562) may be served in the centre. Sufficient for 4 or 5 persons. 1072. Tournedos de Bœuf a la Portugaise 4 or 5 small fillets. 1 oz. butter. Garnish and Sauce. 4 or 5 stuffed toma toes. Croutons of bread. 1 glass white wine. 1 gill tomato sauce. Seasoning. Chopped parsley. Prepare and cook the fillets as in Recipe 1070. Prepare also a small stuffed tomato for each (Recipe 586), and a nicely fried crouton of bread. Place each fillet on a crouton of bread and arrange them neatly on a hot dish with a tomato on the top of each. Keep this warm over hot water whilst preparing the sauce. Add the wine to the saucepan in which the fillets were cooked, and let it reduce, rubbing down any juice from the meat into it. Then pour in the tomato sauce, which must not be very thick, cook for a few minutes, and strain round the dish. Sprinkle with a little parsley and serve very hot. Sufficient for 4 or 5 persons. 1073. Filets de Bœuf a la Du Barry 4 or 5 fillets of beef. Seasoning. Oil or melted butter. A potato border. 4 or 5 artichoke bottoms Cooked cauliflower. Sauce Mornay. Grated Parmesan. Prepare the fillets as in Recipe 1070, making them about § inch in thickness and three inches in diameter. Dip these fillets in salad oil or melted butter, and season them with pepper and salt. Heat the gridiron or grill, place the steaks upon it, and grill them 4 or 5 minutes on each side. When sufficiently cooked, arrange them neatly on a border of potato (see Recipe 543), place the following garnish round, and serve all very hot. To Prepare the Garnish. — Use tinned or bottled artichoke bottoms, rinse and dry them and fill them with small sprigs of cooked cauliflower, piled high. Coat them with thick sauce Mornay, sprinkle with grated Parmesan, and place in a quick oven until brown. Sufficient for 4 or 5 persons. 1074. Filets de Bœuf a la Maryland Grill 4 or 5 fillets of beef as in last recipe, and serve them on small round croutons of fried bread. Place a roll of grilled bacon on the top of each, and garnish with quarters of bananas which have been egged and bread-crumbed and fried. Serve green com a la creme (Recipe 503) separately. 1075. Filets de Bœuf au Vert-Pré Grill fillets of beef as in Recipe 1073. When sufficiently cooked, arrange them neatly on a hot dish with a small pat of maitre d’hotel or anchovy butter on the top of each. Garnish with fine potato straws and small bunches of seasoned watercress. Note. — Pommes de terre souffles may be used instead of potato straws. 1076. Beef Creams (Cremes de Bœuf) | lb. lean beef. 1 oz. butter. 1 oz. flour. 1 gill brown stock. Seasoning. 1 egg. 2 table-sps. whipped cream. 1 tea-sp.choppedparsley 1 dessert-sp. chopped mushrooms. Puree of potato or chestnut. Tomato sauce. Green peas.