F. a la chasseur. — Sautez the fillets (or use
grenadins or fillets as you please, varying the name
accordingly) which should have been larded and
marinaded in the venison marinade for a few hours
beforehand, and serve round a pile of souffle
potatoes, with the sauce given for cutlets a la Soyer,
round them ; or the real Eeforra sauce and garnish,
can be used, and gives its name to the dish ; or
olives stoned and stewed in good brown sauce may
be used as the centre garnish.
F. a la raifort aux ceufs. — Bat out and trim some
neat round fillets, and broil these over a clear fire
after brushing them over with oil or liquid butter ;
have ready some rounds of bread fried a delicate
brown and brushed over with liquid glaze ; also as
many nicely poached eggs as you have fillets (mind
these are nicely trimmed so as to have only a very
tiny rim of white round them ; indeed, many cooks
use the yolk only for this purpose), then place a
fillet of beef on each crouton, a poached egg on the
beef and lastly a tiny heap of “ Spring’s horseradish
cream ” on top of all. Strictly speaking, any savoury
butter can be used in this way, but this particular
novelty is so very delicious it deserves special men-
tion. Eemember that when liquid glaze is mentioned,
Liebig and Co.’s extract of beef is a particularly
effective substitute for home-made glaze, always
being at hand, and in good condition, which is more
than can be said for the home-made glaze in every
case. A small teaspoonful of this extract added to
any sauce is an immense improvement, and will give
strength and value to even second stock. For the
u
ENTRIES.
sauces a reduction it is particularly valuable. Lastly,
there are what may be classed as stuffed fillets, or
filets fourres, i.e., when the piece of meat, of what-
ever shape you please (though usually a round form
is preferred), is cut thick enough to allow of its
being sliced (as for filets de bceuf aux huitres), any
farce or stuffing being then introduced, as for
example, d la St. James, when a slice of foie gras or
liver farce is placed between the sides of the tiny
steak, which is saute, and finished off with a compote
of cherries (see escalopes de lievre aux cerises), and
a rich mushroom sauce ; or d la Grande Bretagne ,
when the meat is stuffed with a mixture of rather
thick horseradish sauce, grated Parmesan cheese, and
cooked macaroni cut into tiny rings, the fillets, when
sautes, being served with fried potato straws, and a
good brown sauce ; or d la Riga, when a little delicate
sausage meat is placed between the sliced meat,
which is braised, and lastly served with brown sauce
round, a garnish of sliced and broiled tomatoes, and
a pile of peas, asparagus points, or any other nice
vegetable in the centre ; or d la Perigueux, i.e., stuffed
with a ragout of truffles sliced and tossed in a little
wine, sautes, and served with a rich tomato sauce.
In short, they may be varied almost ad infinitum,
for if nicely sautes, or broiled, filets de boeuf may
be served with almost any sauce, if care be taken as
to the accompanying garnish, as, for instance, d la
Nemours, i.e., stuffed with a delicate chicken force-
meat, and dished alternately with small slices of
nicely broiled ham, and a rich a'llemande sauce. It
may be mentioned that sometimes fillets of beef thus
CUTLETS, FILLETS, &c.
45
Page 21
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
F. a la chasseur. — Sautez the fillets (or use grenadins or fillets as you please, varying the name accordingly) which should have been larded and marinaded in the venison marinade for a few hours beforehand, and serve round a pile of souffle potatoes, with the sauce given for cutlets a la Soyer, round them ; or the real Poivrade sauce and garnish, can be used, and gives its name to the dish ; or olives stoned and stewed in good brown sauce may be used as the centre garnish.
F. a la raifort aux ceufs. — Bat out and trim some neat round fillets, and broil these over a clear fire after brushing them over with oil or liquid butter ; have ready some rounds of bread fried a delicate brown and brushed over with liquid glaze ; also as many nicely poached eggs as you have fillets (mind these are nicely trimmed so as to have only a very tiny rim of white round them ; indeed, many cooks use the yolk only for this purpose), then place a fillet of beef on each crouton, a poached egg on the beef and lastly a tiny heap of “ Spring’s horseradish cream ” on top of all. Strictly speaking, any savoury butter can be used in this way, but this particular novelty is so very delicious it deserves special mention. Eemember that when liquid glaze is mentioned, Liebig and Co.’s extract of beef is a particularly effective substitute for home-made glaze, always being at hand, and in good condition, which is more than can be said for the home-made glaze in every case. A small teaspoonful of this extract added to any sauce is an immense improvement, and will give strength and value to even second stock. For the
u
sauces a reduction it is particularly valuable. Lastly, there are what may be classed as stuffed fillets, or filets fourres, i.e., when the piece of meat, of whatever shape you please (though usually a round form is preferred), is cut thick enough to allow of its being sliced (as for filets de boeuf aux huitres), any farce or stuffing being then introduced, as for example, d la St. James, when a slice of foie gras or liver farce is placed between the sides of the tiny steak, which is saute, and finished off with a compote of cherries (see escalopes de lievre aux cerises), and a rich mushroom sauce ; or d la Grande Bretagne , when the meat is stuffed with a mixture of rather thick horseradish sauce, grated Parmesan cheese, and cooked macaroni cut into tiny rings, the fillets, when sautes, being served with fried potato straws, and a good brown sauce ; or d la Riga, when a little delicate sausage meat is placed between the sliced meat, which is braised, and lastly served with brown sauce round, a garnish of sliced and broiled tomatoes, and a pile of peas, asparagus points, or any other nice vegetable in the centre ; or d la Perigueux, i.e., stuffed with a ragout of truffles sliced and tossed in a little wine, sautes, and served with a rich tomato sauce. In short, they may be varied almost ad infinitum, for if nicely sautes, or broiled, filets de boeuf may be served with almost any sauce, if care be taken as to the accompanying garnish, as, for instance, d la Nemours, i.e., stuffed with a delicate chicken forcemeat, and dished alternately with small slices of nicely broiled ham, and a rich a'llemande sauce. It may be mentioned that sometimes fillets of beef thus