Recherché entrées

Trim neatly 6-8 small tournedos of beef cut from the fillet, trim them neatly and sauté them on both sides in butter over a brisk fire. Have ready as many flat oval cake shapes of " risotto," i.e., savoury rice flavoured with tomato and dress the tournedos on these. Fry the same number of eggs, the same as " œufs sur plat," stamp them out and place one on top of each fillet. In the centre of each egg yolk, place a glazed slice of truffle. Dish up neatly, pour a rich perigord sauce round the tournedos, and send to table. Tournedos de Boeuf k I'Othello. Pare and cook small fillets of beef the same as directed for " Contre-filets a la Hongroise," but use fillet of beef in place of sirloin steak. Dress each Tournedos-fillet on a fried crouton of bread of similar size. On top of each place a fried egg, cut out neatly. Sauce over with Perigord sauce and garnish the dish with straw potatoes and cooked green peas. Tournedos de Bceuf k la Bordelaise. Cut about 2 lb. of fillet of beef (middle cut), into neat \ inch thick slices, flatten, trim and season them. Saute the fillets in butter over a good fire, turning them after the sides have become slightly browned. Cut as many slices of beef marrow as there are fillets, blanch them and heat up in a saute-pan. Take up the fillets and the marrow and range them on a hot dish. Pour off the fat in the pan and add to the remaining essence a gill and a half of Bordelaise sauce. Heat up and pour over the fillets. 98 Recherche Entrees. This dish is sometimes garnished with cooked green peas ; this, however, is quite optional, and is not as a rule served with " Filets Bordelaise." Contre-Filets de Boeuf t la Hongroise. (Sirloin Steaks, Hungarian Style.) 2 slices of sirloin steak (Jin. thick), 2 oz. butter, 1 truffle, 4 bunch of carrots, cassolettes of hominy, semolina, 6 eggs, meat glaze, perigord sauce, and seasoning. Cut 6 oval tournedo shapes from the sirloin steaks, and trim them neatly, and season them. Saute them on both sides in a saute-pan with butter over a quick fire. Have ready eight fried cassolette shapes of hominy or semolina. Scoop out as many ball shapes of carrots as are needed to fill the above. Cook them in salted water, drain and finish them in a richly flavoured paprika sauce. Fry the eggs the same as " oeufs sur plat," stamp them out and place one on top of each fillet as soon as they are dished up. In the centre of each egg-yolk place a glazed slice of truffle. Fill the cassolette shapes with the prepared carrots and range them round the fillets. Have ready a rich perigord (truffle) sauce, and send it to table with the dish of fillets. Contre-Filet k la DemidoS. (Braised Sirloin Steak, Demidofl Style.) 4 lb. sirloin of beef (best part), larding bacon, \ pint tomato puree, i table-spoonful meat glaze, | giU Espagnole sauce, i glass Marsala or sherry, 18 stuffed olives, 3 truffles, 18 mushrooms, i carrot, i onion and bouquet, I oz. dripping or butter. Bone the meat and remove the fat ; trim and lard one side neatly. Put it in a braising-pan on a bed of vegetables (carrot, onion peeled and sliced, and bouquet, and bacon trimmings) ; add the dripping or butter, and cook Entrees of Beef. 99 in the oven till half-done ; baste frequently. Pour off the fat, and add the tomato puree, the wine, and the meat glaze. Season with pepper and salt ; cover, and return to the oven to cook for another twenty minutes. Skim, take up the meat and put it in another stew-pan, strain over the sauce, and add to this the Espagnole, the olives, slices of truffle, and preserved mushroom heads. Simmer gently for another 10 minutes. To dish up, cut the meat into thin slices, and arrange on a hot dish. Group the truffles, mushrooms, and olives round the meat, over pour the sauce and serve hot.