Entrees made easy

Marinade the fillets of beef (see p. 17) then fry them in well clarified dripping on both sides. Fry some slices of fat cut to the same size as the fillets. Drain the fillets, and serve on a hot dish with a slice of fat between each, with the follow- ing sauce : — Pound some well-washed and boned anchovies, and pass them through a sieve ; then add this to 2 gills of veloute, heat it all together, and just before serving, strain in the yolk of 1 egg, off the fire. (For Veloute, seepage 11.) CHAPTER III Once the fundamental principles of souffles, etc., are fully understood, there is no reason why the ordinary cook should not undertake these dishes quite well ; a true cook feels pleased to be able to turn out little dishes which are dainty, and rather out of the ordinary run of everyday work, and which do away with the necessity of calling in the aid of the local confectioner when a small dinner is decided on. The proportions for souffles are almost invariably the same, that is just over £ pint of thick sauce and 3 to 4 eggs, to 4 oz. of the meat puree. For the Sauce or Panade. Stir together over the fire 1 oz. of butter, and 1 oz. of fine sifted flour, letting it cook for 4 or 5 minutes till perfectly blended, stirring all the time ; when thoroughly mixed, begin to add the stock (or milk or water according to the ingredients of the souffle) gradually, stirring well to prevent lumps forming, and drawing it off the fire each time the liquid is added, only returning it when all the lumps have been stirred out of it. Then let it boil for 5 minutes. When this is made, mix in whatever meat, fish, etc., you intend using (off the fire), then add the yolks of the 3 eggs, beating each one well in before adding the next ; just at the last stir in the stiffly whipped whites of the eggs. A souffle can be either steamed or baked in a moderate oven ; in the former case it must be covered with a buttered paper. The souffle tin must always be well greased, and only half filled, as the mixture rises enormously in cooking ; to prevent its running over a band of white paper must be fastened tightly round the tin, standing up about 2 inches above the upper edge. If you have an oven indicator the proper heat at which to put in a souffle is 360°. Of course the temperature falls a little when the door is opened, but it soon rises again. Mousses. A mousse is simply a very light form of souffle, the mixture being the same, save that just at the last, before turning it into the souffle tin, an extra egg is added, together with 3 or 4 spoonsful of stiffly whipped cream. It requires, however, extra steaming, and has to be turned out very carefully, as it is more liable to collapse because of the extra lightness. General Directions for Making Meat Cream6s. These are rather more solid, than souffles and mousses, and can be made in several ways : — (1) Entirely with cream in the proportions of 1 pint of thick cream to | lb. of raw meat pulp. This has to be cooked, and turned out very carefully. (2) \ lb. of meat pulp to \ pint of cream, 1 gill of sauce, and 2 eggs. (3) \ lb. of meat to | pint of sauce, and 1 or 2 eggs. This last being of course much the simplest and most economical.