Wash and peel about i lb. mealy potatoes, boil until
done, drain off the water and let them dry in the oven for
a few minutes covered over. Rub them quickly through a
wire sieve and whilst warm mix with three yolks of eggs,
I oz. of clarified butter and a table-spoonful of cream,
then season with pepper, salt and grated nutmeg✪ Pommes Duchesse ; when
well mixed, turn out on a floured board and divide into
twelve parts of equal size. Give each the shape of a
square, lay them on a buttered baking sheet, egg the
surface and trace a few lines with a knife. Bake them
in a quick oven, and dish up.
Tournedos de Boeuf ^ I'Anna.
Cut 8-9 slices from a fillet Of beef, trim and flatten
each a little, and shape into tournedos.
Peel about i doz. washed kidney potatoes and slice
them thinly, place 8-9 greased pastry hoops, the same
size as the tournedos, on a greased baking sheet ; three-
parts fill each with slices of potatoes, previously dipped
in oiled butter, and seasoned with salt and pepper.
Bake in a moderate oven for about half an hour .
Meanwhile cook the tournedos in a saute-pan, contain-
ing 2 oz. of butter heated, fry them on both sides, but do
not cook them through. Take them up, pour off the
butter from the saute-pan and add a glass of Chablis, a
few drops of lemon juice and a gill of demi-glace sauce ;
boil up, skim, season and reduce a little.
Dress the fillets on the potato shapes, previously
placed on a hot dish, put a table-spoonful of hot Bear-
96 Recherche Entrees.
naise sauce on each fillet or tournedo. Pour the pre-
pared sauce round the base of the dish, and serve hot.
Tournedos de Boeut a la St. Jean.
(Little Fillets ot Beef with Stuffed Olives.)
8 very small fillets of beef, 18 stuffed olives, 8 artichoke
bottoms, 2 ripe tomatoes, i oz. butter, |- gill Bearnaise
sauce, I dessert-spoonful meat glaze or Lemco, i giU
brown sauce, salt, pepper, i truffle for garnish✪ Tournedos de Boeuf a la St. Jean.
Flatten the fillets and trim into neat rounds, then
season. Melt the butter in a saute-pan ; when hot, put
in the fillets, and broil them over a quick fire so as to
brown the surface of each ; they should be rather under-
done.
Have ready the artichoke bottoms, trimmed neatly
and heated up in a little stock enriched with the meat
glaze ; in the same stock heat the olives. Place each
fillet on an artichoke bottom and on top put a slice of
tomato. Reheat in the oven for 5 minutes, then dish up.
Pour a teaspoonful of Bearnaise sauce enriched with a
little meat glaze over the tomato slices and in the centre
place a star-shaped piece of truffle.
Dress the olives in the centre of the dish. Add a little
of the stock above referred to, to the sauce, and boO. up.
Pour this round the base of the dish and serve hot.
Tournedos de Boeuf k la Ventadour.
Cut some small fillets of beef and flatten them slightly
with a wetted cutlet bat, trim each ne^tl3^ season with
salt and pepper, and fry in a saute-pan with sweet oil
(Huile de Provence). Dress the fillets in the form of a
crown or border on a hot dish, place a thin slice of beef
marrow, previously blanched and cooked in the oven on
each fillet, also a thin slice of truffle. Fill the centre with
K\II1.
POULARDE OU CHAPON EN CHAUDFROID.
{Suggested style of dressing.)
POULPETONS DE ROGNONS, PARMENTIER.
(/>■ I7-)
Entrees of Beef. 97
artichoke purde made hot and suitably seasoned. Sauce
over carefully with Colbert sauce and serve quickly.
Tournedos de Boeuf h la Kalisch. ✪ Tournedos de Boeuf a la Ventadour
Page 40 · 4 recipe records on this page
Presented as published in 1907. 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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Wash and peel about i lb. mealy potatoes, boil until
done, drain off the water and let them dry in the oven for
a few minutes covered over. Rub them quickly through a
wire sieve and whilst warm mix with three yolks of eggs,
I oz. of clarified butter and a table-spoonful of cream,
then season with pepper, salt and grated nutmeg ; when
well mixed, turn out on a floured board and divide into
twelve parts of equal size. Give each the shape of a
square, lay them on a buttered baking sheet, egg the
surface and trace a few lines with a knife. Bake them
in a quick oven, and dish up.
Tournedos de Boeuf ^ I'Anna.
Cut 8-9 slices from a fillet Of beef, trim and flatten
each a little, and shape into tournedos.
Peel about i doz. washed kidney potatoes and slice
them thinly, place 8-9 greased pastry hoops, the same
size as the tournedos, on a greased baking sheet ; three-
parts fill each with slices of potatoes, previously dipped
in oiled butter, and seasoned with salt and pepper.
Bake in a moderate oven for about half an hour .
Meanwhile cook the tournedos in a saute-pan, contain-
ing 2 oz. of butter heated, fry them on both sides, but do
not cook them through. Take them up, pour off the
butter from the saute-pan and add a glass of Chablis, a
few drops of lemon juice and a gill of demi-glace sauce ;
boil up, skim, season and reduce a little.
Dress the fillets on the potato shapes, previously
placed on a hot dish, put a table-spoonful of hot Bear-
96 Recherche Entrees.
naise sauce on each fillet or tournedo. Pour the pre-
pared sauce round the base of the dish, and serve hot.
Tournedos de Boeut a la St. Jean.
(Little Fillets ot Beef with Stuffed Olives.)
8 very small fillets of beef, 18 stuffed olives, 8 artichoke
bottoms, 2 ripe tomatoes, i oz. butter, |- gill Bearnaise
sauce, I dessert-spoonful meat glaze or Lemco, i giU
brown sauce, salt, pepper, i truffle for garnish.
Flatten the fillets and trim into neat rounds, then
season. Melt the butter in a saute-pan ; when hot, put
in the fillets, and broil them over a quick fire so as to
brown the surface of each ; they should be rather under-
done.
Have ready the artichoke bottoms, trimmed neatly
and heated up in a little stock enriched with the meat
glaze ; in the same stock heat the olives. Place each
fillet on an artichoke bottom and on top put a slice of
tomato. Reheat in the oven for 5 minutes, then dish up.
Pour a teaspoonful of Bearnaise sauce enriched with a
little meat glaze over the tomato slices and in the centre
place a star-shaped piece of truffle.
Dress the olives in the centre of the dish. Add a little
of the stock above referred to, to the sauce, and boO. up.
Pour this round the base of the dish and serve hot.
Tournedos de Boeuf k la Ventadour.
Cut some small fillets of beef and flatten them slightly
with a wetted cutlet bat, trim each ne^tl3^ season with
salt and pepper, and fry in a saute-pan with sweet oil
(Huile de Provence). Dress the fillets in the form of a
crown or border on a hot dish, place a thin slice of beef
marrow, previously blanched and cooked in the oven on
each fillet, also a thin slice of truffle. Fill the centre with
K\II1.
POULARDE OU CHAPON EN CHAUDFROID.
{Suggested style of dressing.)
POULPETONS DE ROGNONS, PARMENTIER.
(/>■ I7-)
Entrees of Beef. 97
artichoke purde made hot and suitably seasoned. Sauce
over carefully with Colbert sauce and serve quickly.
Tournedos de Boeuf h la Kalisch.