The new century cookery book

790. Beefsteaks a la Bardoux. — Thinly-cut round fillet steaks, dipped in oiled butter, rolled in a mixture of fresh bread-crumbs, finely-chopped beef-marrow and parsley, salt and pepper. Fried briskly in butter, and served with maître d'hôtel sauce (No. 233). 791. Beefsteaks a la Brisse. — Small round fillet steaks, slightly marinated, then drained and broiled. Served with well-reduced and highly-spiced tomato sauce, surrounded with small timbales of mashed turnips. 792. Beefsteaks a la Godard, — Small round fillet steaks, seasoned and grilled. Served with a rich demi-glace sauce (No. 237), garnished with small slices of sweetbreads, mushroom-heads, quartered artichoke bottoms, and truffles. 793. Beefsteaks a la Soyer. — Small, but rather plump, tender steaks, dipped in oiled butter, sprinkled with bread-crumbs, finelychopped chives, parsley, and seasoning, fried in butter or lard, and served with a richly-prepared savoury herb sauce. 794. Chateaubriand a la Chipolata. -Broiled double fillet steak, dished up and garnished with braised and glazed chestnuts, fried pieces of sausage, and mushroom heads. Served with tomato sauce (No. 271). 795. Chateaubriand a la Cordon Rouge. Double fillet steak basted with oiled butter, seasoned, sprinkled with finely-chopped ham and fresh bread-crumbs, then broiled gently in clarified butter, garnished with groups of sliced truffles, prepared Brussels sprouts, and small stuffed tomatoes. Served with demi-glace sauce (No. 237). 796. Chateaubriand a la Marseillaise.— Grilled double fillet steak, surrounded with groups of glazed carrots, button onions, and very small cooked pieces of calves’ feet, coated with batter and fried. Served with Bordelaise sauce (No. 249). 797. Entrecotes a la Parisienne. — Grilled entrecotes (sirloin steaks) of beef, spread over with a mixture of finely-chopped shallot and chopped parsley, lemon-juice, and meat glaze. Garnished with small round fried potatoes. Serve with rich gravy. 798. Filets de Bceuf a la Claremont. — Braised fillets of beef larded and glazed, served with a garniture of braised, stuffed cucumber and tomatoes, also some small stuffed onions glazed. Sauce : Bear- naise (No. 225), on top of the fillets with demi-glace (No. 237), round the dish. 799. Filets de Bceuf a la Conflans. — Braised fillets of beef, finished in white wine and savoury herbs. Served with a garniture of finelyshredded ox-tongue, mushrooms, and truffles, and a well-reduced demiglace sauce (No 237). 800. Filets de Boeuf a la Financiere. — Boast fillets of beef, larded and glazed, garnished with slices of sweetbread, mushrooms, truffles, forcemeat quenelles, and turned olives. Served with Madere sauce (No 237 a). 801. Filets de Boeuf a la Garfield. — Small round fillet steaks larded, grilled, dished up and garnished with finely-cut Julienne shapes of ham, tongue, truffles, and mushrooms. Served with poivrade sauce (No. 263). 802. Filets de Boeuf a la Polonaise. — Small round fillets made from finely-choppdd lean rump or tender loin of beef and a small proportion of chopped suet, seasoned, shaped, egged, crumbed. Fried in clarified fat, garnished with small round fried potatoes, and served with demi-glace sauce (No. 237). 803. Filets de Bceuf a la Royale.— Braised fillets of beef, larded, surrounded with a garniture of forcemeat quenelles, stoned olives, sliced truffles, and small glazed lambs’ breads, served with tomato sauce (No. 271).