Timbale de Boeuf a la Bourbonnaise.
(Timbale of Beef.)
Slice finely and pound in a mortar | lb. of fillet of beef
free from skin and sinews. When quite smooth add the
white of an egg and i J gills of cream. Season to taste with
salt and pepper, and rub through a fine sieve. Butter a
suitably sized timbale mould and line it well with the
prepared farce. Three-parts fill the interior with a ragoUt
of chicken fillets (cooked and cut into dice), cock's combs
and kernels, champignons and truffles, moistened with
Allemande or other rich white sauce✪ Timbale de Boeuf a la Bourbonnaise. Cover so as to fill
the mould completely with beef farce, and steam the
shape in the oven for about one hour. When done, turn
out on a hot dish, and sauce over with hot demi-glace or
Madere sauce and serve.
Aiguillettes de Boeuf en Casserole.
(Larded Slices of Beef, Braised.)
2 thick slices of sirloin of beef, cut longwise, larding
bacon, a clove of garlic, 2 bay-leaves, J pint claret, J pint
stock, or brown sauce, i tin or bottle of cepes or morels
(morilles), pepper and salt, meat glaze✪ Aiguillettes de Boeuf en Casserole.
Free the meat from fat, lard one side of each with
loo Recherche 'Entrees.
strips of bacon, put the meat in a fireproof casserole, add
pepper and salt, the wine, garlic and bay-leaves, and let
it stand thus covered for six hours. Place it on the fire,
adding the stock or sauce, let it come to the boil, skim
and simmer very gently in the oven or on the stove for
one and a half to two hours, according to the size of the
meat. When done, take up, drain, place it on a dish,
glaze the top with meat glaze. Skim the sauce, reduce
well, heat up the cepes or morels in a little sauce, garnish
the dish with this, and serve the remainder of gravy in a
sauce-boat.
Entrecdtes h, la St. Clair.
(Sirloin Steaks, St. Clair Style.)
Cut two or three steaks from a sirloin of prime beef,
flatten each a little with a cutlet bat and trim sparingly.
Brush over each steak with oiled butter, and grUl them
over or in front of a clear fire so as to brown each side.
They must be quite underdone and juicy. Have ready
some anchovy butter made by wiping and boning 6
Gorgona anchovies, pound these with an ounce of butter
and rub through a hair sieve. Season the sirloin steaks,
place them on a dish and spread over with the butter.
Put the dish in a hot oven for a few moments, then gar-
nish with straw potatoe✪ Entrecdtes h, la St. Clairs (Pommes pailles), and serve
quickly.
Pommes Pailles or Straw Potatoes are made as follows:
Wash and peel 4-6 large potatoes, pare each, cut them
into very thin slices and shred them finely so that the
shreds resemble straws or very fine strips. Wash them
in cold water and drain on a cloth. When the potatoes
are well drained and free from moisture, plunge them,
not too many at a time, into very hot frying fat, using
a frying basket for this purpose ; shake them well and
fry them till they acquire a pale brown colour. Then
DARIOLES DE FOIE-GRAS EN BELIE VUE. (^.21.)
COTELETTES DE PR^-SAI-t A LA NANTAISE. [p. lOS.)
Entrees of Beef. loi
take up, drain the potatoes thoroughly, sprinkle with
enough fine table salt to season, and serve.
Entrecdtes Grilles Edouard VII.
2 to 3 sirloin steaks, 2 07. maitre-d'hotel butter, olive
oil, salt and pepper, i gill well reduced tomato puree,
I fried potato basket, 2 egg yolks, J a lemon, tarragon and
chervil, cucumber garnishing, parsley, i gill veal gravy✪ Entrecdtes Grilles Edouard VII.
Page 42 · 5 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
Timbale de Boeuf a la Bourbonnaise. (Timbale of Beef.) Slice finely and pound in a mortar | lb. of fillet of beef free from skin and sinews. When quite smooth add the white of an egg and i J gills of cream. Season to taste with salt and pepper, and rub through a fine sieve. Butter a suitably sized timbale mould and line it well with the prepared farce. Three-parts fill the interior with a ragout of chicken fillets (cooked and cut into dice), cock's combs and kernels, champignons and truffles, moistened with Allemande or other rich white sauce. Cover so as to fill the mould completely with beef farce, and steam the shape in the oven for about one hour. When done, turn out on a hot dish, and sauce over with hot demi-glace or Madere sauce and serve.
Aiguillettes de Boeuf en Casserole. (Larded Slices of Beef, Braised.)
2 thick slices of sirloin of beef, cut longwise, larding bacon, a clove of garlic, 2 bay-leaves, J pint claret, J pint stock, or brown sauce, i tin or bottle of cepes or morels (morilles), pepper and salt, meat glaze.
Free the meat from fat, lard one side of each with
loo Recherche 'Entrees.
strips of bacon, put the meat in a fireproof casserole, add pepper and salt, the wine, garlic and bay-leaves, and let it stand thus covered for six hours. Place it on the fire, adding the stock or sauce, let it come to the boil, skim and simmer very gently in the oven or on the stove for one and a half to two hours, according to the size of the meat. When done, take up, drain, place it on a dish, glaze the top with meat glaze. Skim the sauce, reduce well, heat up the cepes or morels in a little sauce, garnish the dish with this, and serve the remainder of gravy in a sauce-boat.
Entrecôtes à la St. Clair.
(Sirloin Steaks, St. Clair Style.)
Cut two or three steaks from a sirloin of prime beef, flatten each a little with a cutlet bat and trim sparingly. Brush over each steak with oiled butter, and grill them over or in front of a clear fire so as to brown each side. They must be quite underdone and juicy. Have ready some anchovy butter made by wiping and boning 6 Gorgona anchovies, pound these with an ounce of butter and rub through a hair sieve. Season the sirloin steaks, place them on a dish and spread over with the butter. Put the dish in a hot oven for a few moments, then garnish with straw potatoes (Pommes pailles), and serve quickly.
Pommes Pailles or Straw Potatoes are made as follows: Wash and peel 4-6 large potatoes, pare each, cut them into very thin slices and shred them finely so that the shreds resemble straws or very fine strips. Wash them in cold water and drain on a cloth. When the potatoes are well drained and free from moisture, plunge them, not too many at a time, into very hot frying fat, using a frying basket for this purpose ; shake them well and fry them till they acquire a pale brown colour. Then
DARIOLES DE FOIE-GRAS EN BELIE VUE. (^.21.)
COTELETTES DE PR^-SAI-t A LA NANTAISE. [p. lOS.)
Entrees of Beef. loi
take up, drain the potatoes thoroughly, sprinkle with enough fine table salt to season, and serve.
Entrecôtes Grillées Edouard VII.
2 to 3 sirloin steaks, 2 07. maitre-d'hotel butter, olive oil, salt and pepper, i gill well reduced tomato puree, I fried potato basket, 2 egg yolks, J a lemon, tarragon and chervil, cucumber garnishing, parsley, i gill veal gravy.
Records on this page
Timbale de Boeuf a la BourbonnaiseAiguillettes de Boeuf en CasseroleAiguillettes de Boeuf en CasseroleEntrecdtes h, la St. ClairEntrecdtes Grilles Edouard VII