My mother's cook book

When the timbales are done, turn them carefully out in regular order upon a large, deep platter, and pour the sauce around them, taking care not to spatter the tops. Notes — In using catsup, caution should be exercised in the use of salt, as all catsups are highly salted in preparation. Fresh beefsteak may also be used for this dish, with the difiFerence that uncooked meat will require a little more time over the fire. Filet of Beef, with sauce Hollandaise.— One and one-half pounds of filet of, beef, one pound of potatoes, yolks of two eggs, one tablespoonful of cold water, one tablespoonful of cream, one ounce of butter, one-half tablespoonful of lemon-juice, one-half teaspoonful of pepper, one-half teaspoonful of salt. The filet must first be cut into slices nearly an inch in thickness, place them then upon a slightly greased grid-iron and boil over a clear fire for seven minutes, turning them constantly meantime. Take then a small tin saucepan, put into it the yolks of egg, pour over them the cold water, and whisk until wdl mixed, with two forks or an egg whisk. Add the cream, lemon-juice and butter, season with a very little of the pepper and salt, and place the saucepan either in a larger saucepan of boiling water, or over a very slow fire, and whisk the contents until the butter melts and it rises to a froth. The slices of beef must now be arranged on a dish in a circle, the end of one piece being made to lap upon the other until the circle is complete, when the sauce should be poured over, and the whole garnished with a sprinkling of chopped parsley. Around the meat there should be now placed a row of potato balls, which must be prepared in the following manner : Pare and wash the pound of potatoes, and cut from them with a French vegetable cutter, as many balls as the potatoes will furnish. Dry the balls well in a towel, and throw them into hot clarified fat or lard, for four minutes. When fried, drain them for a moment upon a piece of kitchen paper, and transfer them to the dish. Cutlets a-la-Maréchal.—— Five mutton cutlets, one dessert spoonful of parsley, two ounces of veal, one saltspoonful of nutmeg, one tablespoonful of cream, onehalf teaspoonful of salt, one-half teaspoonful of pepper, one-half dozen mushrooms, two tablespoonfuls of bread crumbs, one egg, two ounces of clarified fat. Chop the veal very finely, and pound it in a mortar, rub it when pounded through a wire sieve, and add to it the chopped parsley, season with a very little pepper and salt, and flavor with the nutmeg, and stir all to a consistency with the cream. Take the cutlets and trim them neatly, leaving on a part of the fat, and roll them in the egg which must have been previously beaten. Put the bread crumbs into a paper, and seasoning them with the remainder of the pepper and salt, roll the cutlets in this also ; make hot in a frying pan the clarified fat, and when the smoke arises, put into it the cutlets, arid fry them for eight minutes, turning them once, and allowing four minutes. When fried take them from the fat, and spread over each one an equal quantity of the veil mixture from the mortar, chop the mushrooms and sprinkle a little of this over each, and put them into a moderate oven and let them bake for ten minutes. Serve in a hot napkin garnished with sprigs of parsley. General Remarks. — Bermuda and Spanish is applied to onions in a descriptive sense. Bermuda signifying a small onion or of the •size of a Bermuda onion, and Spanish onion meaning a large onion or of the size of a Spanish onion, although if these especial growths of onions are to be conveniently procured, they will be found of superior quality to the ordinary.