Recherché entrées

Flatten and slightly trim the meat, brush it over with olive oil, and season with salt and pepper. Then grill the steaks over or in front of good fire, allowing about 8 minutes for each side. The steaks should be decidedly underdone and juicy, and quite tender when taken from the fire. Cream the maitre-d'h6tel butter, put it in a forcing bag with a rose tube, and force out 8-12 small rosettes on to a plate. Put this on the ice. Cut eight large potatoes into shapes of baskets, and fry them in hot fat. Peel a large cucumber, scoop out as many little ball shapes as possible, blanch them in salted water, drain and toss in fresh butter over the fire, season and besprinkle with chopped parsley. Dish up the steaks, cut them into sections. Sauce over carefully with a ribbon of tomato puree, blended with egg yolk, lemon juice and herbs, upon this place the maitre-d'hotel butter. Surround the steak with the potato baskets filled with the small cucumber balls. Serve with a boat of gravy blended with a little tomato puree. Entrecôte de Boeuf en Casserole. (Sirloin Stealc in Stoneware.) 2 thick slices of sirloin of beef cut longwise, larding bacon, a clove of garlic, i bay-leaf, |- pint claret, J pint brown sauce, meat glaze, gravy, i tin or bottle of cepes, salt and pepper. 102 Recherche Entrks. Remove the bone from the meat, and free it from fat, lard one side of each slice with strips of bacon, put the meat in an earthenware casserole, season and add the wine, garlic, and bay -leaves, and let it stand thus covered for two hours. Place it on the fire, adding the sauce ; boil up, skim, and simmer very gently in the oven or on the stove for about ij hours, according to the size of the meat. When done take up, drain, place it on a hot dish, glaze the top with meat glaze, skim the gravy, reduce well, heat up the sliced cepes and moisten with a little butter gravy. Garnish the dish with this and serve the remainder of the sauce separately. Queues de Bœuf à l'Alsacienne. (Braised Ox-tail t I'Alsacienne.) I ox-tail, 4 07. bacon or ham trimmings, a small bouquet garni, stock, small smoked and boiled sausages for garnish, 2 oz. butter, celery root, i small onion sliced, I small glass Cognac, demi-glace sauce, seasoning. Cut the ox-tail into joints about 2 inches long, soak them in lukewarm water for an hour, take up, drain, and fry carefully in a braising-pan containing the butter, bacon, parsley root, onion and herbs. When weU blended add the brandy (Cognac), season with salt and pepper, and cook well covered with stock in the oven for about an hour. Remove the fat from the surface, strain off the liquor, and reduce it with the sauce, then add it to the ox-tail, and finish cooking in the sauce till quite tender. Dish up on a hot dish piled up high. Pour the sauce carefully over the pieces. Garnish with fried sausages and grated horseradish and serve. Queues de Bœuf à la Soubise. (Fried Ox-tail with Onion Purée.) Wipe an ox-tail with a damp cloth and cut into sections. Cook them tiU tender in well seasoned stock, then 'Entrees of Beef. 103 take up, drain and let them get cold. Egg and breadcrumb them carefully and fry a golden brown in clarified butter. Dish up and serve with a Soubise purée made as follows : Peel and slice 5 onions (i lb.), blend these in butter without browning. Add i oz. of butter and moisten with | pint milk and white stock. Cook till quite tender and rub through a fine sieve. Season to taste and finish with a little bechamel sauce. Noix de Boeuf a la Viart.