European and American cuisine

egg. Mix all together, divide into 6 parts, form them into oblong shapes, flatten a little, cover them with bread crumbs. Fry light brown on both sides in butter. Dress the steaks on a hot dish, add 1 teaspoonful flour to the gravy in pan, stir and cook 2 minutes ; add 1 cupful boiling water and ¼ teaspoonful beef extract, stir and cook to a creamy sauce, strain over the steaks and serve. Calves' Tongue à la l'Espagnole.— Boil 2 calves' tongues as in below recipe. Melt 2 ounces butter (or 1 gill olive oil) in a saucepan; add ½ cupful finely-chopped onion, 1 bruised clove garlic, cook 3 minutes ; then add 1 fine chopped green pepper without the seeds, cover and cook 6 minutes; add ½ pint stewed and strained tomatoes, 1 even teaspoonful salt, ⅛ even teaspoonful pepper, ¼ cupful finely-chopped mushrooms, cook 10 minutes. When the tongues are done take them out, remove the skin, trim neatly and lay them on a warm dish, pour the sauce over, and garnish with rice timbales. Chop the yolk of 1 hard-boiled egg fine, lay a little of it on top of each timbale. Calves' Tongue à la Jardinière.— Lay 3 calves' tongues for 2 minutes in boiling water, remove and refresh them in cold water. Place the tongues in a saucepan, cover with boiling water; add ⅛ tablespoonful salt, ⅛ teaspoonful pepper, a bouquet, 1 carrot, 2 onions, and 6 whole peppers, cover and cook till tender. CCook 1⅛ tablespoonfuls flour in 1 tablespoonful butter 2 minutes; add 1 pint tongue broth and, if handy, 1 gill of mushroom liquor, cook 5 minutes, mix the yolks of 2 eggs with ⅛ cupful cream, add it to the sauce, remove at once; add last 1 tablespoonful lemon juice,, ½ teaspoonful nutmeg. When ready to serve, free the tongues from skin, trim them neatly, and arrange them on a hot dish, ggarnish with cooked carrot balls, potato balls, and small cooked white onions, pour over the sauce, add 1 tablespoonful finely-chopped parsley, and serve. Fricandeau à la Jardinière. — ^Fricandeau is also called the noix or cushion, and it is that part of a leg of veal to which the udder adheres. In order to separate it from the round or fillet the leg should be placed on the table with the knuckle from you ; then with the left hand take hold of the upper part of the fillet of real, and with the right insert the point of a knife into the separations which divide the fricandeau or noix from the under part of the fillet. Cut the noix away, following the separation right round to the knuckle. Remove the sinews and lard the surface with a medium-sized larding needle, rub oyer 1 tablespoonf ul salt, and place the fricandeau in a roasting pan; add 1 tablespoonful butter, set the pan on top of the stove; when the butter melts baste the meat with it, then add 1 cupful white broth or boiling water, place the fricandeau in a hot oven, baste frequently, and roast till done. Shortly before serying, transfer the meat to a hot dish ; mix ¼ tablespoonful cornstarch with ⅛ cupful water, add it to the gravy in the pan, stir and cook a few minutes over the fire; then add sufficient boiling water or broth to make a creamy sauce; strain and pour a few spoonfuls over the meat, and serve the remainder in a sauce bowl. Garnish with stewed green peas and carrots.