Gancel's culinary encyclopedia of modern cooking

Mignon or Tournedos, 6 to 8 ounces, 8 to 10 min. Porterhouse Steak, 20 to 30 min. according to size. Sirloin Steak, 1 lb., 10 to 15 min. Extra, 20 min. Sliced Tenderloin or Sirloin, 3 to 5 min. BEEF— ROAST Ribs, 5 to 7 ribs, 2 to 3 V2 hours. Sirloin, 30 to 40 min. Tenderloin or Fillet, 20 to 30 min.; w. fat, 30 to 45 min. Braised Beef, according to size, 2 to 4 hours. NOTE — Meats to be stuffed should first be broiled or saute lightly on one side, then pressed, trimmed and cooled before stuffing, covered with forcemeat and decorated. Small granishings are generally used for Mignon, Noisette, etc., and large garnishings for big pieces or whole Tenderloin, Sirloin, etc. All articles to be broiled should be seasoned, dipped in butter or oil. All ar¬ ticles saute should be quick, remove article, place in sauce pan white wine or sherry, reduce, then add this stock to the garnishing or sauce. Serve on fancy bread crust according to article. Prohibition in America forbids the use of wines or liquors in french cooking. Boiled or Braised Beef are generally cooked in advance. Casserole or Planked Steak are cooked to order. All cooked meats vary according to quality and taste. Terms and different cuts generally used in restau¬ rant and butchers. FRENCH AND ENGLISH TERMS AND DIVERS COOKING Aiguillette, Long narrow slices, broiled or saute. Aloyau, Hip loin, loin of beef, short loin, boneless sir¬ loin, braised or roasted or sirloin steak. — 180 — Anglaise, English mutton chop cut in saddle w. kidney, generally broiled. Same lamb or veal. Baron, Hind saddle with legs attached, mutton or lamb, roasted together. Bifteck (Beefsteak), Porterhouse steak, round s., rump st., tenderloin st., sirloin st. Per affiliation, ham st., lamb st., veal st., broiled or saute. Also rib steak. Bouchere (Butcher style), Chops not trimmed, broiled or saute. Carre, Rack of all meats, broiled, roasted or braised. Chateaubriand, Large thick tenderloin steak, 2 lbs., broiled or saute. Carbonade, All sliced fat meat, braised. Cimier, Saddle w. haunch, term only for venison. See “Selle.” Coeur de Filet, Small tenderloin taken from the best part of fillet, trimmed round, broiled or saute. Collet, Neck of all animals, boneless, boiled or braised. Contre Filet, Whole boneless sirloin, larded, braised or roasted, cut thick slice for steak, broiled or saute. Cote de Boeuf, Ribs of beef. 1 rib for steak, 3 to 7 for roasted or braised. Cotelette, Chop, cutlet, one piece of chop, small animal. Couronne, Rack and loin, turned crown shape, add chop bone on loin part tie. Roasted. Cuisse, Generally whole leg of beef, braised, boiled or steak. Cuisseau (Whole leg of veal), Round of veal, steak, sliced, stewed, etc., braised, broiled, saute. Cuissot Haunch of venison, braised, broiled, roasted. Culotte Aitchbone of beef, braised, boiled, roasted. Delmonico, Extra steak or rib steak w. bone, broiled or saute. Double, All cuts of meat double size, steaks, chops, etc. Eminces, Cut meat in thin slices, sometimes called “minced” saute. Entre-cote, Ribs of beef steak, sometimes called “sirloin steak,” braised, broiled or saute. Epaule (Shoulder), Beef, mutton, lamb, pork, etc. boneless, cut for stew, braised, boiled, roasted, also blade. — 181 — Escaloppe or Escalopette (cut thin), All meats saute and breaded, heart shape, broiled or saute.