Recherché entrées

(Braised Ox-tongue with Spinach.) Procure a salted pickled or smoked ox-tongue, remove the wind pipe and the fat at end. Soak pickled or salted tongues for 2 hours, and a smoked tongue for 10-12 hours. Cook the tongue in a large stewpan with enough water to well cover it, add i onion stuck with 2 cloves and a few peppercorns. Cook gently for about 2 hours, take up, remove the skin whilst hot and place the tongue in another stewpan with J pint of tomato sauce and J pint of espagnole sauce, also a little gravy or stock. Cook slowly for another hour in the oven. Spinach. — Prepare 2 lb. of spinach. When washed, picked, and cooked with very little water and salt, drain it and rub through a fine sieve. Melt i oz. butter in a stewpan, fry in it one or two finely chopped shallots, put in the spinach and 2 table-spoonfuls of white or bechamel sauce. Heat up, season with salt, pepper and a little nutmeg. Cook for a few minutes and dish up. Cut the tongue into slices. Range them on a bed of spinach. Pour round it some of the prepared sauce, and serve the remainder separately. Filet de Boeul a la Ravigote (Cold). Trim, skin, and lard 3 lb. of fillet of beef, braise it in the usual manner, and allow to get cold, and brush it over with meat glaze, boiled up with a little of the gravy. go Recherche Entrees. Make a herb butter or herb puree with a few sprigs of tarragon and chervil, i table-spoonful of capers, 3 boned anchovies, i gherkin, 2 hard-boiled egg yolks, i peeled shallot, I table-spoonful of spinach green, and 2 oz. of butter. When well pounded, rub through a sieve, and season to taste. Dish up the fillet of beef, which may be previously cut into slices, force a little of the green puree on each side. Garnish with halves of tomatoes filled with mayonnaise and scraped horseradish, stuffed olives and slices of hard-boiled eggs. Decorate the meat tastefully with the remainder of green herb butter, and the side of the dish with set aspic cut into triangles. Insert 2 small hatelets or skewers, decorated with mushrooms, etc. The dish is then ready to serve. Filets de Boeuf aux Bananas. (Small Fillets of Beef with Bananas.) About 2j lb. fillet of beef, 4 bananas, i gill cream, meat glaze, chopped parsley, pepper and salt, 2 oz. butter, i small onion, 2 yolks of egg, horseradish, frying fat, flour and bread-crumbs. Trim the meat and cut it crossways into six or more even-sized fillets, pare these neatly and season with salt and pepper. Broil both sides of the fillets in butter over a quick fire for about eight minutes, take up, glare over with meat glaze, and keep hot. Have ready the onion finely chopped, blanched, drained, and fried without browning in the butter in which the fillets were cooked ; add the cream ; stir till hot (not boiling). Add the yolks of egg and let bind, then rub it through a sieve and keep hot. Peel the bananas, slit each in two and divide in halves crossways. Dip in flour, egg, and bread-crumbs, and fry in hot clarified butter fat. Entrees of Beef. 91 Dish up the fillets on a hot dish. Mix a little finely grated horseradish with the sauce, and put a dessertspoonful of it on top of each fillet. Sprinkle over a little liquid meat glaze and chopped parsley, garnish the dish with fried bananas and serve with rich brown sauce. Filets de Boeuf à la Viennoise. (Fillets of Beef, Viennese Style.) ij lb. lean beef, i teaspoonful chopped parsley, i teaspoonful savoury herbs, 3 oz. butter, i table-spoonful flour, 3 onions, 2 eggs, ij gills demi-glace sauce, salt, pepper, cayenne and nutmeg.