— a la Moelle. — Broiled ; with blanched and grilled
slices of beef marrow.
— k la Montague. — Grilled ; garnished with small
stuffed tomatoes, and artichoke bottoms filled with
tossed mushrooms.
— a la Nicolas. — Broiled in butter ; dressed in
casserole, with whole truffles and slices of foie-
gras.
— a la Parisienne. — Broiled or grilled ; spread over
with crushed shallot and chopped parsley, lemon
juice and meat glaze, and garnished with marble-
shaped fried potatoes.
— aux Pommes soufflees.— With parsley butter,
garnished with puff or souffle potatoes.
— a la Rockaway. — Grilled ; served with fried
onion rings and grated horseradish.
Note. — For other kinds of dressing and garnish, see
Fillets and Tournedos.
Filets, etc. — Fillets.
Filets mignons, or coeurs de filets de boeuf, are rather
smaller than ordinary fillets, and more closely trimmed
than the former. Faux-filet is the name given to
fillets cut from other parts, such as rump, sirloin, or
the rib of beef. All these names are intended to be
included under the above heading, the mode of cooking
being exactly the same as for ordinary fillets.
When no special sauce is quoted, demi-glace or
plain gravy should be poured round the base of the
dish.
Filets de Bceuf a l’Andalouse. — Larded and
braised ; garnished with glazed chestnuts, braised
cabbage-lettuces and tomatoes.
— a l’Athenienne. — Larded and braised ; served
with fried, sliced egg-plants ; madere sauce.
— au beurre d’Anehois.— Broiled or grilled ; with
anchovy butter.
— a la B^arnaise. — Broiled or grilled ; with
bearnaise sauce on fillets, and demi-glace round
them.
— a la Bordelaise. — Grilled or broiled ; with beef-
marrow and bordelaise sauce.
— aux Champignons.— With sliced mushrooms
and brown sauce.
— a la Claremont. — Larded and braised ; served
with braised cucumber and tomatoes, and small
I
BEEF 87
stuffed onions glazed ; bearnaise and demi-glace
sauces.
Filets de Bceuf a la Dauphine. — Larded and
grilled ; garnished with fried cocks’ combs, sliced
truffles ; p£rigueux sauce.
— aux fines herbes.— Grilled or broiled ; with
brown savoury herb sauce.
— a la Garfield. — Larded and grilled ; served with
finely cut julienne strips of ham, tongue, truffles
and mushrooms ; poivrade sauce.
— a la Gouffe. — Larded and fried ; garnished with
small beef-marrow toasts ; demi-glace sauce.
— a la Jardiniere. — Grilled ; garnished with
groups of spring vegetables.
— a la Maitre d’Hotel.— Grilled ; with parsley
butter.
— au Malaga. — Barded and braised ; dressed with
madere or Marsala wine sauce ; garnished with
potato croquets done up in the shape of grapes, with
nouille paste stalks inserted, and fried.
— a la Marinade. — Larded and marinated in
vinegar wine and herbs ; grilled or braised ;
poivrade sauce.
— a la Mirabeau. — Broiled ; garnished with fried
eggs, tarragon leaves, and anchovy fillets on fillets
of beef ; group of truffles and champignons around
dish ; madere sauce.
— Moscovite. — Larded ; placed in Rhine wine
marinade, and braised or sauteed ; served with
madere sauce, and garnished with chopped and
rolled almonds.
— aux Olives farcies. — Grilled ; with stuffed olives.
— a la Palmeritaine. — Larded and broiled, and
garnished with stuffed aubergines and mashed
potatoes.
— a la Polonaise. — Finely chopped lean beef and
chopped suet, seasoned, and shaped like fillets ;
egged, crumbed, and fried in butter; garnished
with small rounds of fried potatoes ; demi-glace
sauce.
Page 49
Presented as published in 1903. 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
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— a la Moelle. — Broiled ; with blanched and grilled
slices of beef marrow.
— k la Montague. — Grilled ; garnished with small
stuffed tomatoes, and artichoke bottoms filled with
tossed mushrooms.
— a la Nicolas. — Broiled in butter ; dressed in
casserole, with whole truffles and slices of foie-
gras.
— a la Parisienne. — Broiled or grilled ; spread over
with crushed shallot and chopped parsley, lemon
juice and meat glaze, and garnished with marble-
shaped fried potatoes.
— aux Pommes soufflees.— With parsley butter,
garnished with puff or souffle potatoes.
— a la Rockaway. — Grilled ; served with fried
onion rings and grated horseradish.
Note. — For other kinds of dressing and garnish, see
Fillets and Tournedos.
Filets, etc. — Fillets.
Filets mignons, or coeurs de filets de boeuf, are rather
smaller than ordinary fillets, and more closely trimmed
than the former. Faux-filet is the name given to
fillets cut from other parts, such as rump, sirloin, or
the rib of beef. All these names are intended to be
included under the above heading, the mode of cooking
being exactly the same as for ordinary fillets.
When no special sauce is quoted, demi-glace or
plain gravy should be poured round the base of the
dish.
Filets de Bceuf a l’Andalouse. — Larded and
braised ; garnished with glazed chestnuts, braised
cabbage-lettuces and tomatoes.
— a l’Athenienne. — Larded and braised ; served
with fried, sliced egg-plants ; madere sauce.
— au beurre d’Anehois.— Broiled or grilled ; with
anchovy butter.
— a la B^arnaise. — Broiled or grilled ; with
bearnaise sauce on fillets, and demi-glace round
them.
— a la Bordelaise. — Grilled or broiled ; with beef-
marrow and bordelaise sauce.
— aux Champignons.— With sliced mushrooms
and brown sauce.
— a la Claremont. — Larded and braised ; served
with braised cucumber and tomatoes, and small
I
BEEF 87
stuffed onions glazed ; bearnaise and demi-glace
sauces.
Filets de Bceuf a la Dauphine. — Larded and
grilled ; garnished with fried cocks’ combs, sliced
truffles ; p£rigueux sauce.
— aux fines herbes.— Grilled or broiled ; with
brown savoury herb sauce.
— a la Garfield. — Larded and grilled ; served with
finely cut julienne strips of ham, tongue, truffles
and mushrooms ; poivrade sauce.
— a la Gouffe. — Larded and fried ; garnished with
small beef-marrow toasts ; demi-glace sauce.
— a la Jardiniere. — Grilled ; garnished with
groups of spring vegetables.
— a la Maitre d’Hotel.— Grilled ; with parsley
butter.
— au Malaga. — Barded and braised ; dressed with
madere or Marsala wine sauce ; garnished with
potato croquets done up in the shape of grapes, with
nouille paste stalks inserted, and fried.
— a la Marinade. — Larded and marinated in
vinegar wine and herbs ; grilled or braised ;
poivrade sauce.
— a la Mirabeau. — Broiled ; garnished with fried
eggs, tarragon leaves, and anchovy fillets on fillets
of beef ; group of truffles and champignons around
dish ; madere sauce.
— Moscovite. — Larded ; placed in Rhine wine
marinade, and braised or sauteed ; served with
madere sauce, and garnished with chopped and
rolled almonds.
— aux Olives farcies. — Grilled ; with stuffed olives.
— a la Palmeritaine. — Larded and broiled, and
garnished with stuffed aubergines and mashed
potatoes.
— a la Polonaise. — Finely chopped lean beef and
chopped suet, seasoned, and shaped like fillets ;
egged, crumbed, and fried in butter; garnished
with small rounds of fried potatoes ; demi-glace
sauce.