191. Porter-house Steak a la Bordelaise. Broil a porter-house steak as the foregoing, on top of which place small pieces of marrow, cut round, about the size of a fifty-cent piece, and previously boiled ; pour around your steak half a pint of sauce Bordelaise (Art. 10 1). Steak may also be served with a sauce Bdarnaise (Art. 88), sauce Hachee (Art. 96), tomato sauce (Art. 90), and others. Pota- toes should also be served in whatever manner ap- propriate to the sauce. Onions cut in slices, rolled in flour and fried in butter a light brown, may also be served on top of a broiled steak. 192. Tenderloins of Beef, with Potatoes a 72 FRENCH DISHES. la Parisienne. Take three and a half pounds of the fillet of beef, and with a knife remove the skin on top ; cut some larding pork into strips, with which lard your beef on the surface. Then in a frying-pan put an onion sliced thin, a branch of thyme, three cloves, three pepper-corns, three bay-leaves, three parsley-roots, and a pinch of salt ; moisten with a sherry-glass of white wine and the same of con- som✪ Tenderloins of Beef, with Potatoes a la Parisienneme (stock, Art. i), and place your fillet on top, on which put a few little pieces of butter ; simmer gently for about forty minutes, strain the liquid in which your fillet was cooked, pour it over the fillet and serve on a separate dish some potatoes a la Pa- risienne (Art. 438). 193. Fillet of Beef Saute, Madeira Sauce. Cut eight pieces from a fillet of beef about half an inch thick ; put into a saucepan an ounce of butter, a pinch of salt and pepper, a very little nutmeg, and place your pieces of beef on top; toss them for about five minutes on a quick fire, and, when done on both sides, serve them (one piece overlying the other) with half a pint of Spanish sauce (Art. 80), to which add a wineglass of madeira (or sherry) ; also serve with this dish some potato croquettes✪ Fillet of Beef Saute, Madeira Sauce (Art. 423)- 194. Braised Beef, Tomato Sauce. Take three pounds of rump steak ; put in a saucepan four ounces of salt pork, which cut in small pieces, place your beef on top, and simmer gently for half an hour, turning it over from time to time ; then add as much consomme- (stock, Art. 1) as will entirely cover ENTREES. 73 your beef, and two sherry-glasses of white wine, a carrot, an onion, three branches of thyme, three bay- leaves, three cloves, three pepper-corns, three pars- ley-roots, a pinch of salt and pepper, and a little nut- meg ; simmer gently for four hours, drain, and serve with a tomato sauce (Art. 90) ; or you can serve your beef with the liquid in which it was cooked, after having removed all the grease, and strained carefully.

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191. Porter-house Steak a la Bordelaise. Broil a porter-house steak as the foregoing, on top of which place small pieces of marrow, cut round, about the size of a fifty-cent piece, and previously boiled ; pour around your steak half a pint of sauce Bordelaise (Art. 10 1). Steak may also be served with a sauce Bdarnaise (Art. 88), sauce Hachee (Art. 96), tomato sauce (Art. 90), and others. Pota- toes should also be served in whatever manner ap- propriate to the sauce. Onions cut in slices, rolled in flour and fried in butter a light brown, may also be served on top of a broiled steak. 192. Tenderloins of Beef, with Potatoes a 72 FRENCH DISHES. la Parisienne. Take three and a half pounds of the fillet of beef, and with a knife remove the skin on top ; cut some larding pork into strips, with which lard your beef on the surface. Then in a frying-pan put an onion sliced thin, a branch of thyme, three cloves, three pepper-corns, three bay-leaves, three parsley-roots, and a pinch of salt ; moisten with a sherry-glass of white wine and the same of con- somme (stock, Art. i), and place your fillet on top, on which put a few little pieces of butter ; simmer gently for about forty minutes, strain the liquid in which your fillet was cooked, pour it over the fillet and serve on a separate dish some potatoes a la Pa- risienne (Art. 438). 193. Fillet of Beef Saute, Madeira Sauce. Cut eight pieces from a fillet of beef about half an inch thick ; put into a saucepan an ounce of butter, a pinch of salt and pepper, a very little nutmeg, and place your pieces of beef on top; toss them for about five minutes on a quick fire, and, when done on both sides, serve them (one piece overlying the other) with half a pint of Spanish sauce (Art. 80), to which add a wineglass of madeira (or sherry) ; also serve with this dish some potato croquettes (Art. 423)- 194. Braised Beef, Tomato Sauce. Take three pounds of rump steak ; put in a saucepan four ounces of salt pork, which cut in small pieces, place your beef on top, and simmer gently for half an hour, turning it over from time to time ; then add as much consomme- (stock, Art. 1) as will entirely cover ENTREES. 73 your beef, and two sherry-glasses of white wine, a carrot, an onion, three branches of thyme, three bay- leaves, three cloves, three pepper-corns, three pars- ley-roots, a pinch of salt and pepper, and a little nut- meg ; simmer gently for four hours, drain, and serve with a tomato sauce (Art. 90) ; or you can serve your beef with the liquid in which it was cooked, after having removed all the grease, and strained carefully.

French dishes for American tables