Remove the sinews from the meat, cut it into small pieces and chop very fine, or pass twice through the mincing machine. Add the chopped parsley, savoury herbs, a little flour, one yolk and one whole egg, and mix well. Season with salt, pepper and a little grated nutmeg. Make this up into even-sized balls, flatten each to give them the shape of round fillets. Peel and slice the onions, cut some of the slices from the centre of each onion rather thicker than the rest, divide the rings carefully, and reserve the largest for frying separately. Dissolve an ounce of butter in a frying-pan, and fry the onion✪ Veau Sauté à la Milanaises to a golden brown. Put them in a small stewpan with sufficient brown sauce to keep moist, and allow to simmer gently for about twenty minutes Dredge the prepared fillets with a little flour, and fry in butter in a saute-pan. Dip the onion rings into flour, then into white of egg, and again into flour. Place them in a frying basket and fry a golden colour in hot fat. Dish up the fillets, put a table-spoonful of stewed onions on the centre of each. Range the fried onion rings round the fillets. Sauce over the fillets with hot demi- 92 EechercM Entrees. glace sauce. Sprinkle oyer with a few drops of meat glaze and serve. Filets de Boeuf a la Jatnaique. (Farced Fillets ot Beef with Bananas.) Cut 6-8 small fillets of beef (centre cut), each weighing about 4 oz., trim them into even shapes ; season them with pepper and salt and insert a sharp pointed knife through the flat part of each fillet, and divide thus without making the opening any larger than necessary. Force into the opening as much seasoned chicken quenelle meat as each incision of the fillet will permit. The quenelle meat should be of a cream-like consistency. Put the fillets in a saute-pan containing hot butter, and sauter them on each side quickl}^ Cover with a buttered paper, and finish cooking in a hot oven for 15 minutes, baste frequently. Dress them on croutons of fried bread neatly cut. Glaze over with liquefied meat glaze, and fill the centre of the dish with slices of peeled bananas, slightly seasoned with salt and pepper, dipped in milk and flour, and fried in clarified butter to a golden colour. Serve with a sauce made as follows : — Reduce | gill white wine, \ gill vinegar with a table-spoonful of chopped shallots, then add a table-spoonful of meat glaze, a gill of rich brown sauce, 4 chopped mushrooms, and a table- spoonful of chopped Bengal chutney✪ Filets de Boeuf a la Jatnaique, season and let the whole simmer from 15 to 20 minutes. Coeurs de Filets de Bceuf a la Rossini. About 2 J lb. fillet of beef, J gill Lucca oil, 2 oz. butter, I shallot, 6 large chicken livers, 4 oz. foie gras, i truffle, pepper and salt, 8 round slices of fried bread, demi-glace sauce, meat glaze✪ Coeurs de Filets de Bceuf a la Rossini. Pare the fillet and cut it into six even-sized slices a NOISETTES DE MOUTON, RENAISSANCE. (/). IO9.) CHAPON A LA DAUPHINE. {p. 120.) Entrees of Beef. 93

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Remove the sinews from the meat, cut it into small pieces and chop very fine, or pass twice through the mincing machine. Add the chopped parsley, savoury herbs, a little flour, one yolk and one whole egg, and mix well. Season with salt, pepper and a little grated nutmeg. Make this up into even-sized balls, flatten each to give them the shape of round fillets. Peel and slice the onions, cut some of the slices from the centre of each onion rather thicker than the rest, divide the rings carefully, and reserve the largest for frying separately. Dissolve an ounce of butter in a frying-pan, and fry the onions to a golden brown. Put them in a small stewpan with sufficient brown sauce to keep moist, and allow to simmer gently for about twenty minutes Dredge the prepared fillets with a little flour, and fry in butter in a saute-pan. Dip the onion rings into flour, then into white of egg, and again into flour. Place them in a frying basket and fry a golden colour in hot fat. Dish up the fillets, put a table-spoonful of stewed onions on the centre of each. Range the fried onion rings round the fillets. Sauce over the fillets with hot demi- 92 EechercM Entrees. glace sauce. Sprinkle oyer with a few drops of meat glaze and serve. Filets de Boeuf a la Jatnaique. (Farced Fillets ot Beef with Bananas.) Cut 6-8 small fillets of beef (centre cut), each weighing about 4 oz., trim them into even shapes ; season them with pepper and salt and insert a sharp pointed knife through the flat part of each fillet, and divide thus without making the opening any larger than necessary. Force into the opening as much seasoned chicken quenelle meat as each incision of the fillet will permit. The quenelle meat should be of a cream-like consistency. Put the fillets in a saute-pan containing hot butter, and sauter them on each side quickl}^ Cover with a buttered paper, and finish cooking in a hot oven for 15 minutes, baste frequently. Dress them on croutons of fried bread neatly cut. Glaze over with liquefied meat glaze, and fill the centre of the dish with slices of peeled bananas, slightly seasoned with salt and pepper, dipped in milk and flour, and fried in clarified butter to a golden colour. Serve with a sauce made as follows : — Reduce | gill white wine, \ gill vinegar with a table-spoonful of chopped shallots, then add a table-spoonful of meat glaze, a gill of rich brown sauce, 4 chopped mushrooms, and a table- spoonful of chopped Bengal chutney, season and let the whole simmer from 15 to 20 minutes. Coeurs de Filets de Bceuf a la Rossini. About 2 J lb. fillet of beef, J gill Lucca oil, 2 oz. butter, I shallot, 6 large chicken livers, 4 oz. foie gras, i truffle, pepper and salt, 8 round slices of fried bread, demi-glace sauce, meat glaze. Pare the fillet and cut it into six even-sized slices a NOISETTES DE MOUTON, RENAISSANCE. (/). IO9.) CHAPON A LA DAUPHINE. {p. 120.) Entrees of Beef. 93

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