Choice cookery

the fillets and round the base of the dish. This dish may be garnished in the centre with heather or berries instead of the hatlet skewer. No. 39. FILLETS OF BEEF, with mixed Vegetables. 2 lbs. of the fillet of beef 2 oz. butter £ pint stock Carrots, turnips, peas or parsnips § oz. glaze Pepper and salt Small onions Divide the vegetables into pieces the size and shape of an olive, boil them each in separate saucepans until tender; meanwhile divide the meat into neat pieces, allowing a small piece of fat to each fillet ; put the butter into a saute pan, and when hot fry in it very quickly the fillets ; dish round a dish with a piece of fat on each ; remove the butter from the frying pan, and add J oz. of glaze, £ pint of stock or water, season with pepper and salt ; when hot pour over the fillets. Drain the vegetables, put all into one pan, with about an oz. of the butter from the fillets and £ oz. of the glaze ; shake until dissolved ; dish in centre of the fillets. No. 40. MINCED BEEF WITH EGG GARNISH. 1 oz. butter | lb. minced beef 4 small onion | teaspoonfnl of grated orange rind 1 teaspoonful lemon juice 4 hard-boiled eggs 1 oz. flour ^ pint stock £ glass port wine 3 or 4 mushrooms minced Put the butter into a pan, and when hot brown in it the onion, chopped very fine ; then add flour, and when brown add stock and wine ; boil two or three minutes, then add seasoning, lemon juice, orange rind, beef, and mushrooms; heat through; dish in the centre of a dish in a pile, cover the centre with the yolks of the eggs passed through a fine wire sieve or potato masher. Put a thick border of the whites, chopped fine, round the base of the dish. No. 41. MINCED BEEF AUX CHAMPIGNONS. 1 oz. flour | lb. minced beef | pint stock 1 oz. butter 1 doz. mushrooms Pepper and salt Put the butter into a pan, and when dissolved pour off the butter into another pan (leaving the sediment) ; when quite hot fry in this some small rounds of bread about 2\ inches in diameter ; remove the bread, and then cook the mushrooms in the butter 10 minutes, first removing the skins and stalks and seasoning them with salt and pepper ; lift them out, put one mushroom on each piece of bread, and arrange round the edge of a dish. Put the flour into the butter, stir until smooth, then add stock and seasoning, boil three minutes, then stir in the minced meat, and when quite hot pour in the centre of the dish. No. 42. FILLETS OF CHICKEN OR FOWL A LA SUPREME. The breast fillets from two goodsized fowls i tin of button mushrooms Some rounds of red tongue or ham ^ pint cream ^ pint very good chicken stock 2 oz. butter § oz. flour Salt A little lemon juice Skin the breasts of the fowls and remove the fillets, and divide each fillet into two parts neatly ; heat the butter, but take care it does not become brown ; season the fillets with a little salt, and lay them in the hot butter, fry until white and set, then turn them and fry