— Savoisienne. — Braised tournedos done in casse-
role, with demi-glace sauce, small button onions,
champignons, green peas, and chateau potatoes.
— a la Sepibe. — Tournedos dressed on croutons of
rice spread over with foie-gras puree ; sauce,
madere.
— Stpasboupg’eoise. — Slice of braised foie-gras and
a slice of smoked sausage on each tournedo ; sauce,
madere.
— a la ThiePS. — Pre-fried tournedos finished in
casserole, with braised button onions, slices of
truffles, stoned olives, and brown sauce flavoured
with sauterne.
I
i
\
/
\
BEEF
9*
Tournedos de Bceuf k la Troia.— Grilled toumedos
with anchovy fillet and slice of truffle on top of
each ; when cold enclosed in brioche paste and
baked in a quick oven ; served with madere sauce,
containing finely cut strips of truffle.
— La Valliere. — Sauteed and dressed on croutons,
coated with demi-glace sauce, containing julienne
strips of truffle, mushrooms and tongue.
Beignets de Bceuf a la Minute.— Cold roast beef
cut in strips, seasoned, dipped in frying batter, and
fried in deep fat.
Boeuf saute a la Bourgeoise.— Coarsely minced
broiled beef with braised button onions ; brown
sauce.
— a la Flamande. — Braised pieces of rump of
beef ; garnished with stuffed spring cabbages ;
brown sauce.
Carbonade k la Flamande.— Thin slices of lean
beef stewed in casserole, in rich brown sauce, with
minced onions, neatly shaped plain boiled potatoes
placed on top of stew ; served in casserole.
Croquettes de Bceuf a l’Anglaise(Beef Croquettes).
— Finely minced cooked beef, made into square,
cork, cutlet, or ball shapes, egged, crumbed, and fried.
— a l’ltalienne. — Fried beef croquettes with
Italian sauce.
Culottes de Boeuf, Maintenon.— Braised beef cut
in slices and dressed in pyramids ; garnished with
small timbales of nouilles ; seasoned with soubise
and duchess potatoes ; sauce, demi-glace.
Frieot de Bceuf k la Charles X.— Braised rump
steak, when cold cut into strips ; egged, crumbed,
and fried ; served with a brown eschalot sauce.
— a l’lndienne. — Curried beef stew, served with
boiled rice.
— a l’lrelandaise. — Stewed beef with potatoes cut
in cubes, and onions ; brown sauce.
Goulaseh de Bceuf. — Lean beef cut in dice shapes and
tossed in butter ; mixed with dice-shaped potatoes ;
seasoned with paprika and finished in brown sauce.
— a la HerzegOVine. — Saute of beef, sliced finely,
and fried onions ; tomato sauce and claret flavour ;
seasoned with salt and paprika ; garnished with
small rounds of fried potatoes.
— a la Polonaise. — Sliced beef, stewed, with fried
bacon and potato cut in dice; seasoned with
Hungarian red pepper
Hachis de Bceuf a la Frangaise.— Sliced cold beef
braised in butter and finely chopped onions, finished
in brown sauce and chopped parsley.
■ — a l’Anglaise. — Minced or hashed beef with
poached eggs ; garnished with fried bread sippets.
92
ENTREES
Lang*ue de Boeuf.— Ox-Tongue.
— A la Flamande. — Braised ox-tongue, garnished
with groups of cooked carrots, turnips, green peas,
French beans, and braised spring cabbage, sauced
over with brown sauce.
— fum6e aux petitS pois.— Smoked, braised ox-
tongue with green peas.
— au gratin (Baked Ox-Tongue). — Sliced boiled
ox-tongue dressed on a buttered baking dish, with
a mixture of brown sauce, breadcrumbs, chopped
shallots, parsley and mushrooms, yolks of eggs,
and fresh butter, baked in a quick oven, and served
on the dish it is baked on.
— a l’lndienne. — Curried ox-tongue with boiled
rice.
Page 52
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— Savoisienne. — Braised tournedos done in casse-
role, with demi-glace sauce, small button onions,
champignons, green peas, and chateau potatoes.
— a la Sepibe. — Tournedos dressed on croutons of
rice spread over with foie-gras puree ; sauce,
madere.
— Stpasboupg’eoise. — Slice of braised foie-gras and
a slice of smoked sausage on each tournedo ; sauce,
madere.
— a la ThiePS. — Pre-fried tournedos finished in
casserole, with braised button onions, slices of
truffles, stoned olives, and brown sauce flavoured
with sauterne.
I
i
\
/
\
BEEF
9*
Tournedos de Bceuf k la Troia.— Grilled toumedos
with anchovy fillet and slice of truffle on top of
each ; when cold enclosed in brioche paste and
baked in a quick oven ; served with madere sauce,
containing finely cut strips of truffle.
— La Valliere. — Sauteed and dressed on croutons,
coated with demi-glace sauce, containing julienne
strips of truffle, mushrooms and tongue.
Beignets de Bceuf a la Minute.— Cold roast beef
cut in strips, seasoned, dipped in frying batter, and
fried in deep fat.
Boeuf saute a la Bourgeoise.— Coarsely minced
broiled beef with braised button onions ; brown
sauce.
— a la Flamande. — Braised pieces of rump of
beef ; garnished with stuffed spring cabbages ;
brown sauce.
Carbonade k la Flamande.— Thin slices of lean
beef stewed in casserole, in rich brown sauce, with
minced onions, neatly shaped plain boiled potatoes
placed on top of stew ; served in casserole.
Croquettes de Bceuf a l’Anglaise(Beef Croquettes).
— Finely minced cooked beef, made into square,
cork, cutlet, or ball shapes, egged, crumbed, and fried.
— a l’ltalienne. — Fried beef croquettes with
Italian sauce.
Culottes de Boeuf, Maintenon.— Braised beef cut
in slices and dressed in pyramids ; garnished with
small timbales of nouilles ; seasoned with soubise
and duchess potatoes ; sauce, demi-glace.
Frieot de Bceuf k la Charles X.— Braised rump
steak, when cold cut into strips ; egged, crumbed,
and fried ; served with a brown eschalot sauce.
— a l’lndienne. — Curried beef stew, served with
boiled rice.
— a l’lrelandaise. — Stewed beef with potatoes cut
in cubes, and onions ; brown sauce.
Goulaseh de Bceuf. — Lean beef cut in dice shapes and
tossed in butter ; mixed with dice-shaped potatoes ;
seasoned with paprika and finished in brown sauce.
— a la HerzegOVine. — Saute of beef, sliced finely,
and fried onions ; tomato sauce and claret flavour ;
seasoned with salt and paprika ; garnished with
small rounds of fried potatoes.
— a la Polonaise. — Sliced beef, stewed, with fried
bacon and potato cut in dice; seasoned with
Hungarian red pepper
Hachis de Bceuf a la Frangaise.— Sliced cold beef
braised in butter and finely chopped onions, finished
in brown sauce and chopped parsley.
■ — a l’Anglaise. — Minced or hashed beef with
poached eggs ; garnished with fried bread sippets.
92
ENTREES
Lang*ue de Boeuf.— Ox-Tongue.
— A la Flamande. — Braised ox-tongue, garnished
with groups of cooked carrots, turnips, green peas,
French beans, and braised spring cabbage, sauced
over with brown sauce.
— fum6e aux petitS pois.— Smoked, braised ox-
tongue with green peas.
— au gratin (Baked Ox-Tongue). — Sliced boiled
ox-tongue dressed on a buttered baking dish, with
a mixture of brown sauce, breadcrumbs, chopped
shallots, parsley and mushrooms, yolks of eggs,
and fresh butter, baked in a quick oven, and served
on the dish it is baked on.
— a l’lndienne. — Curried ox-tongue with boiled
rice.