The new practical cookery guide

A sirloin steak, garnished as fillet of beef. Porterhouse Steak. A slice from centre part of sirloin of beef, from two to four inches thick, grilled, served with horseradish. Planked Sirloin Steak. Grilled on a special oiled plank, and served on same with a bordure of Duchesse potatoes round, Parisienne potatoes and vegetables as desired. Veau (Veal). COTELETTE ET ESCALOPE DE VEAU. Bisontine — Garnished with braised lettuce, potato croquettes and jus lie. Clamart — Choisy, Chatres, Forestier, Judic, Lyonnaise, Milanaise, Maraichcre, etc., are served with the garnish named. Dieux — Studded with truffe and tongue, braised, and served with Financiere garnish. Fleurie — Served on bordure of Duchesse potato mixed with truffe, veal kidney saute, with mushroom round. 280 The New Practical Cookery Guide. Guizot — Sauteed with fines herbes and moistened with little white wine ; when cold, breadcrumbed and fried, Perigueux sauce round. Maréchal — Breadcrumbed, sauteed, served with pointes and truffes, jus lie. Orloff — Cooked one side and masked with Mornay sauce and gratines, jus lie round. Papillotte (en) — Sauteed with fines herbes, masked with d’Uxelles, wrapped in oiled paper, and grilled or baked. Parisienne — Floured and sauteed, served with brown fines herbes sauce, Parisienne potatoes. Perigourdine — Sauteed and masked with pork and foie gras farce, mixed with truffes, wrapped in pig’s caul and grilled, Perigueux sauce round. Pogarski — Finely minced raw, blended with fresh butter, seasoned, form cutlets, breadcrumbed and sauteed, vegetable garnish, jus lie. Russe — Braised, moistened with sour cream and cepes sautes. Schnitzels — Large veal escalopes, breadcrumbed and sauteed, served with sliced scalloped lemons, stoned olives, anchovy fillets, capers and parsley, and chopped hard egg. Talleyrand— Sauteed and farced, egged and masked with chopped truffes, grilled, and served with demiglace. Viennoise — As Schnitzels. Pis de Veau (Calf Sweetbread). Should be well soaked and blanched, properly trimmed and larded (as the case requires) and Entrees. braised; they are then served with various garnishes, .as supreme or medaillon ; they are sliced after being blanched, sauteed or bread crumbed as required. A la Brighton — Studded with tongue and truffe, braised, and served with jardiniere and jus lie. Berengere — Sliced, farced, and baked, served with Soubise and jus lie. Careme — Supreme, masked with puree of mushroom and truffe, Allemande sauce over, cheese and crumbs, and gratines, jus lie. Carnage — -Cut in thick slices and grilled, and served on large croustades filled with peas Francaise and carrots Vichy. Chambellane — Studded with truffe, braised, and served with cassolette of puree of mushroom and truffe, Perigueux sauce. Chevriotte — Braised, and served with grilled tomatoes filled with puree of ham, demiglace round. Comtesse — Braised, served with braised lettuce, quenelles, and supreme sauce. Demidof — Braised, served in timbale with Demidoff garnish. Doria — Sliced, crumbed a l’Anglaise and grilled, served on cucumber a la creme, glaze round. Favorite — Supreme, sliced foie gras and truffe on each, pointes round, Madeira sauce. Figdor — Grilled supreme, served on Anna potatoes, grilled mushroom and grilled tomatoes round, tomato sauce. Florentine — Sliced, dressed on spinach, Mornay sauce over, and gratines. 282 The New Practical Cookery Guide.