804. Filets de Boeuf a la Sicilienne. -Grilled fillets of beef, served with Sicilian sauce, which is composed of a well-reduced Madeira wine sauce with finely-shredded onion, previously fried in clarified butter✪ Filets de Boeuf a la Sicilienne. 805. Noix de Boeuf a la Bourgeoise. — Braised piece of kernel or rump (centre cut) of beef larded, finished in a richly-flavoured brown sauce, to which a little tomato puree has been added. Garnish with braised carrots and button onions✪ Noix de Boeuf a la Bourgeoise, and serve with the above-named sauce well reduced. 806. Paupiettes de Boeuf a la Richelieu. Thin slices of fillets of beef stuffed, rolled, and braised, garnished with forcemeat quenelles, truffles, and mushrooms. Serve with Bichelieu sauce✪ Paupiettes de Boeuf a la Richelieu (No. 366). 807. Tournedos a la Colbert. — Small round fillet steaks seasoned and fried in equal parts of sweet oil and butter. Dish up en cou- ronne, fill the centre of the dish with small rounds of fried potatoes, garnish with bread croutons, and serve with shallot sauce reduced with sherry✪ Tournedos a la Colbert. 808. Tournedos a la Nicoise. — Small fillet steaks grilled, served with a demi-glace sauce (No. 237), blended with tomato puree. Garnish the dish with stuffed olives✪ Tournedos a la Nicoise. Note. — Bump steaks, porterhouse steaks, tenderloin steaks, sirloin steaks, entrecotes, fillet steaks, beef olives, and tournedos may also be finished and served in a greater variety by substituting any appropriate garnish or sauce with their respective names as herein indicated. ENTREES CH ANDES DE VI ANDES ( HOT MEAT DISHES) 297 809. Langue de Bceuf a la Romaine. — Braised pickled ox-tongue, served with sauce Romaine, composed of Espagnole sauce (No. 236), white wine, blanched currants, sultanas, Italian pine-seeds (pignolis), chilli vinegar, and a little powdered sugar, all well reduced and passed through a tammy. 810. Langue de Bceuf au Gratin. — Slices of boiled ox-tongue dressed on a buttered baking or gratin dish, spread over with a mixture of brown sauce, fresh bread-crumbs, chopped shallots, parsley and mushrooms, hard-boiled yolks of eggs, and fresh butter, baked in a quick oven, and sent to table on the dish in which it is baked. 811. Langue de Bceuf au Parmesan. — Boiled ox- tongue sliced, arranged on a gratin dish, spread over with a mixture of white sauce, grated Parmesan cheese, bread-crumbs, chopped shallots, and fresh butter, baked and served in a gratin or baking dish. 812. Palais de Bceuf a l’Orly. — Stewed ox-palate, spread over, when cold, on one side with forcemeat mixed with a little savoury herbs, then rolled, and dipped in cold white sauce. When set, egg, crumb, and fry in deep fat. Serve with tomato sauce (No. 271). 813. Palais de Bceuf grille. — Pickled ox-palates, boiled, pressed, and cut into pieces, egged and crumbed, dipped in oiled butter, and grilled. Serve with a piquante tomato sauce.

AI-modernized reading of the original text

804. Filets de Boeuf a la Sicilienne. -Grilled fillets of beef, served with Sicilian sauce, which is composed of a well-reduced Madeira wine sauce with finely-shredded onion, previously fried in clarified butter. 805. Noix de Boeuf a la Bourgeoise. — Braised piece of kernel or rump (centre cut) of beef larded, finished in a richly-flavoured brown sauce, to which a little tomato puree has been added. Garnish with braised carrots and button onions, and serve with the above-named sauce well reduced. 806. Paupiettes de Boeuf a la Richelieu. Thin slices of fillets of beef stuffed, rolled, and braised, garnished with forcemeat quenelles, truffles, and mushrooms. Serve with Richelieu sauce (No. 366). 807. Tournedos a la Colbert. — Small round fillet steaks seasoned and fried in equal parts of sweet oil and butter. Dish up en couronne, fill the centre of the dish with small rounds of fried potatoes, garnish with bread croutons, and serve with shallot sauce reduced with sherry. 808. Tournedos a la Nicoise. — Small fillet steaks grilled, served with a demi-glace sauce (No. 237), blended with tomato puree. Garnish the dish with stuffed olives. Note. — Bump steaks, porterhouse steaks, tenderloin steaks, sirloin steaks, entrecotes, fillet steaks, beef olives, and tournedos may also be finished and served in a greater variety by substituting any appropriate garnish or sauce with their respective names as herein indicated. ENTREES CHAUDES DE VIANDES ( HOT MEAT DISHES) 297 809. Langue de Boeuf a la Romaine. — Braised pickled ox-tongue, served with sauce Romaine, composed of Espagnole sauce (No. 236), white wine, blanched currants, sultanas, Italian pine-seeds (pignolis), chilli vinegar, and a little powdered sugar, all well reduced and passed through a tammy. 810. Langue de Boeuf au Gratin. — Slices of boiled ox-tongue dressed on a buttered baking or gratin dish, spread over with a mixture of brown sauce, fresh bread-crumbs, chopped shallots, parsley and mushrooms, hard-boiled yolks of eggs, and fresh butter, baked in a quick oven, and sent to table on the dish in which it is baked. 811. Langue de Boeuf au Parmesan. — Boiled ox- tongue sliced, arranged on a gratin dish, spread over with a mixture of white sauce, grated Parmesan cheese, bread-crumbs, chopped shallots, and fresh butter, baked and served in a gratin or baking dish. 812. Palais de Boeuf a l'Orly. — Stewed ox-palate, spread over, when cold, on one side with forcemeat mixed with a little savoury herbs, then rolled, and dipped in cold white sauce. When set, egg, crumb, and fry in deep fat. Serve with tomato sauce (No. 271). 813. Palais de Boeuf grille. — Pickled ox-palates, boiled, pressed, and cut into pieces, egged and crumbed, dipped in oiled butter, and grilled. Serve with a piquante tomato sauce.

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Filets de Boeuf a la SicilienneNoix de Boeuf a la BourgeoisePaupiettes de Boeuf a la RichelieuTournedos a la ColbertTournedos a la Nicoise

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