French dishes for American tables

184. Beefs Brains au Beurre Noir. Put into cold water three brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water, and let them soak for two hours, being careful to change the water every halfhour. Then put them in a saucepan with six parsley-roots, four cloves, four pepper-corns, an onion cut in pieces, also a carrot, four bay-leaves, four branches of thyme, a teaspoonful of salt, and moisten with a pint of consomme (stock, Art. 1) and a claret-glass of white wine. Boil for half an hour, drain, carefully remove all herbs from the brains, and serve with a black-butter sauce. Black-Butter Sauce. Put in a frying-pan four ounces of butter, and when colored black, add two tablespoonfuls of vinegar ; boil for a moment, add some branches of fried parsley, and serve. 7o 185. Beef's Brains a la Poulette. Prepare the brains as the foregoing, and serve with a sauce poulette (Art. 103). 186. Palates of Beef, Sauce Robert. Boil four beef's palates in enough water to cover them, and a little salt, for an hour. Then put them in cold water, and clean them well. Put them in a saucepan with four bay-leaves, four branches of thyme, four cloves, four pepper-corns, four parsleyroots, and half a teaspoonful of salt. Moisten with a pint of consomme- (stock, Art. 1), and simmer them gently for two hours. Then lake them from your saucepan, drain them, cut them in squares, and serve them with a sauce Robert (Art. 92). Other sauces, according to your taste, may be served with this dish. 187. Ox-Tails braised. Cut two ox-tails into joints, boil them for half an hour in two quarts of water, and half an ounce of salt ; then put them in cold water, drain and place them in a saucepan with a carrot, two onions, six cloves, six peppercorns, four bay-leaves, four branches of thyme, three branches of parsley, and a little salt ; add a quart of consomme" (stock, Art. 1), and simmer gently for five hours; serve with an Italian sauce (Art. 93). 188. Beef-Kidneys, Sautes au Vin Blanc. Cut two beef's kidneys in thin slices ; then put in a frying-pan an ounce of butter, into which, when melted, put the kidneys, adding a pinch of salt, the same of pepper, and a very little nutmeg ; toss the kidneys in the butter for about five minutes on a good fire ; moisten them with one gill of Spanish sauce (Art. 80), and a sherry-glass of white wine ; boil five minutes on the fire, and serve. 189. Sirloin Steak broiled, with Anchovy Sauce. Take two and a half pounds of sirloin steak, and put it on a gridiron on a moderate fire, with salt and pepper. Turn the steak often, so that both sides may be equally done ; ten minutes should be sufficient to broil it ; serve with a white or butter sauce (Art. 14), to which add a teaspoonful of anchovy sauce. 190. Rump Steak broiled a la Maitre d'Hotel. Broil as the foregoing ; then put two ounces of butter on a very hot plate, so as to melt it completely ; add to it a teaspoonful of parsley, which you have previously washed and chopped fine, a pinch of salt and pepper, the juice of a lemon ; mix all together, and serve your steak on top.