A guide to modern cookery

The same holds with regard to a Chateaubriand. Thus, for example, if it be required to prepare a fillet steak or a Chateaubriand, after the recipe ‘‘ Tournedos 4 1’Algérienne,’’ the number of croquettes and tomatoes should be half as much again, and they should be arranged alternately round the meat, instead of the latter being placed on the croquettes, as in the case of the tournedos. If the fillets are to be treated ‘‘aA 1’Alsacienne,’’ after the recipe for tournedos, the sauerkraut should be dished in a timbale instead of in tartlet-crusts, &c. All that is needed, therefore, is a change in the method of arrangement, and this can be decided upon at a glance, without necessarily interfering with the principle of the recipe. It should be borne in mind that nearly all the garnishes given under fillet of beef, served whole, may be applied to Chateaubriands, fillet steak, and tournedos, provided they be made in proportion to the size of the different pieces. I see no need, therefore, to repeat these vegetable recipes in so far as they relate to the various cuts of fillet of beef. It is only necessary to add that for the fillet of beef, as well as for tournedos, noisettes, &c., a large number of plain vegetable garnishes may be used, the details of which I prefer to omit for fear of unduly lengthening this work. Whole fillets, fillet steak, and tournedos may thus be served with garnishes of braised celery, tuberous fennel, cardoons with gravy, chow-chow and endives, braised lettuce, various purées, &c., and, generally, with all the vegetable preparations given in Chapter XVII, IMPORTANT REMARKS RELATIVE TO THE SAUCES SUITED TO ENTREES OF BUTCHER’S MEAT, GARNISHED WITH VEGETABLES The derivative sauces of the Espagnole are not, as a rule, suited to entrées garnished with vegetables. Thickened gravy is better. The finest adjunct, however, is meat-glaze, which should receive an addition of four oz. of butter per pint, and should be slightly acidulated by means of a few drops of lemon juice. This glaze ought to be so light as not to impaste the vegetables. Such vegetables as asparagus-heads, peas, French beans, macédoines, &c., have a disintegrating action upon the sauces, and this is owing either to their natural moisture or to their leason. As a result of this action the preparation has an unsightly appearance when served upon the diner’s plate. With Chateaubriand sauce (No. 71) or buttered meat-glaze this objection does not obtain, seeing that this sauce does not decompose, but combines admirably with the garnish, and lends the latter a certain noticeable mellowness. I therefore emphasise this point, viz., that the derivative sauces of the Espagnole and tomato sauces should be exclusively used with such preparations garnished with truffles, cock’s combs and kidneys, quenelles and mushrooms, as ‘‘la Financiére,’’ ‘‘ la Godard,’’ &c. TOURNEDOS 1077—TOURNEDOS ALGERIENNE Season the tournedos, and fry them in clarified butter. Arrange them in the form of a crown on a round dish, and set a croquette of sweet potato, moulded to a round shape, upon each. Around the whole lay some small, emptied, and seasoned half-tomatoes, stewed in oil. 1078—TOURNEDOS ALSACIENNE Season and grill the tournedos. There should have been prepared in advance as many small tartlet-crusts as there are tournedos. Garnish these tartlets with well-drained, braised sauerkraut, and set on each a roundel of the lean of ham, stamped out with an even cutter. Arrange them in the form of a crown on a dish, and set a tournedos upon each tartlet. 1079—TOURNEDOS ARLESIENNE Fry the tournedos in butter and oil.