Loaf, All meat chopped, sea., mixed w. ham, veal, etc., hot or cold (Pain de viande, or pate). Medaillon, Tenderloin, cut in medaillon shape, trim¬ med, cov. fo-meat, dec. on top, divers gar. and sa. according to the name. (5 ounces). Mignon, Small fillet 6 ounces, broiled or saute, gar. and sa. See “Beef Filet Mignon.” Mironton, All cooked meat, sliced w. Lyonmaise sa., meat in pot. Duchesse border, baked. Mode, All beef braised w. carrots, small onions, glazed. Noisette, 5 ounces of small nuts, lamb, use rack or saddle, take out fat and bone; divers gar. and sa. See “Lamb.” Paleron, Blade of shoulders, divers meats, braised divers gar. Slice for Paupiette Paupiette, Thin slices of meat stuffed and rolled, braised, gar-, and sa. according to the name. — 186 — BEEF— MIGNON AND DERIVATIVES Pepporoni (Italian dish), Steak cut in small pieces, w. green peppers and onions, saute w. oil and garlic. Plat de Cote, Short ribs of beef, braised or boiled, gar. w. vege., horseradish sa., bouillon pot, etc. Planche, All meat planked, border of Duchesse pot. gar. around with divers vege. and sa. Rindsbraten, Braised beef made German style w. jul. of carrots, turnips, gar. pot. quen. or pot. cakes and stock. Roast Beef, Roast w. gravy, gar. and sa. optional. Rump steak, Broiled, braised or roasted, divers gar. and sa. Sale, Salted meat, corned beef, pork, etc., gar. w. vege.,pu. Steak, Broiled, saute, minute steak. Beefsteak, pie, pudding, etc. gar. and sa. according to the name. Sauerbraten, Pickled beef w. vinegar, braised w. brown sa. and sour cream. See “Rindsbraten.” Schnitzel, Paprika, Veal, saute, moistened cream and paprika. Tournedos, 5 ounces small tenderloin, saut'6 quickly, sa. and gar. See “Beef Filet Mignon.” Tranches, Sliced beef, lamb, veal, saute or broiled quickly. Minute steak, sa. and gar., pot. and sa. optional. Weiner Schnitzel, Sliced veal, breaded English style, fried in butter, cov. Meuniere butter. BEEF — Mignon and Derivatives of sweetb., Parisienne pot., truf. sa. Ambassade, Gar. w. timbale of cauliflower glazed, crus. Albondigas, Cake made w. chopped tenderloin very fine, add cooked onions, chili pep. and chili powder, garlic sea. Fry in butter or oil. Mex. sa., garnished with Risotto and spinach. Algerienne, Stuffed w. chestnut pu. on croq. of sweet pot. gar. w. baked small tom. around, mad. sa. Alsacienne, On choucroute thi. w, foi-g. pu., slice of ham, mad. sa. (Filet de Boeuf et ses Derives) — 187 — \ GAN CEL’S CULINARY ENCYCLOPEDIA America! ne, Chopped raw tenderloin, gar. w. raw egg yolk on top, chopped onions, fi-her. and capers around. Andaiouse, Gar. w. stuf. sw. pep. and tom. w. risotto, Spanish sausage on sliced fried egg plant, tom. sa. Anderson, Sliced filet' saute w. onions and gr. pep., demi- glace sa. Andre, Sliced filet and veal kidney saute, fi-herb. Anglaise, Breaded English style, Maitre d’Hotel butter, w. boiled pot. Anversoise, Gar. w. hop shoots, boiled pot. demi-glace Aquitaine, Gar. w. quen., mu-, cock’s combs and kidneys, truf., olives, chestnuts, cepes, mad. sa. w. tom. Arlesienne, Gar. w. egg-plant in dices, pounded tom. and French fried onions:, mad. sa. w. tom. Balard, Same as Martin, sliced sirloin and minute pot. Baltimore, On cru. fil. w. green corn, thi. ere. half fried, tom. and sliced gr.-pep. on top, Chateau sa.

AI-modernized reading of the original text

Loaf, All meat chopped, sea., mixed w. ham, veal, etc., hot or cold (Pain de viande, or pate). Medaillon, Tenderloin, cut in medaillon shape, trimmed, cov. fo-meat, dec. on top, divers gar. and sa. according to the name. (5 ounces). Mignon, Small fillet 6 ounces, broiled or saute, gar. and sa. See “Beef Filet Mignon.” Mironton, All cooked meat, sliced w. Lyonmaise sa., meat in pot. Duchesse border, baked. Mode, All beef braised w. carrots, small onions, glazed. Noisette, 5 ounces of small nuts, lamb, use rack or saddle, take out fat and bone; divers gar. and sa. See “Lamb.” Paleron, Blade of shoulders, divers meats, braised divers gar. Slice for Paupiette Paupiette, Thin slices of meat stuffed and rolled, braised, gar-, and sa. according to the name. — 186 — Pepporoni (Italian dish), Steak cut in small pieces, w. green peppers and onions, saute w. oil and garlic. Plat de Cote, Short ribs of beef, braised or boiled, gar. w. vege., horseradish sa., bouillon pot, etc. Planche, All meat planked, border of Duchesse pot. gar. around with divers vege. and sa. Rindsbraten, Braised beef made German style w. jul. of carrots, turnips, gar. pot. quen. or pot. cakes and stock. Roast Beef, Roast w. gravy, gar. and sa. optional. Rump steak, Broiled, braised or roasted, divers gar. and sa. Sale, Salted meat, corned beef, pork, etc., gar. w. vege.,pu. Steak, Broiled, saute, minute steak. Beefsteak, pie, pudding, etc. gar. and sa. according to the name. Sauerbraten, Pickled beef w. vinegar, braised w. brown sa. and sour cream. See “Rindsbraten.” Schnitzel, Paprika, Veal, saute, moistened cream and paprika. Tournedos, 5 ounces small tenderloin, saut'6 quickly, sa. and gar. See “Beef Filet Mignon.” Tranches, Sliced beef, lamb, veal, saute or broiled quickly. Minute steak, sa. and gar., pot. and sa. optional. Weiner Schnitzel, Sliced veal, breaded English style, fried in butter, cov. Meuniere butter. BEEF — Mignon and Derivatives of sweetb., Parisienne pot., truf. sa. Ambassade, Gar. w. timbale of cauliflower glazed, crus. Albondigas, Cake made w. chopped tenderloin very fine, add cooked onions, chili pep. and chili powder, garlic sea. Fry in butter or oil. Mex. sa., garnished with Risotto and spinach. Algerienne, Stuffed w. chestnut pu. on croq. of sweet pot. gar. w. baked small tom. around, mad. sa. Alsacienne, On choucroute thi. w, foi-g. pu., slice of ham, mad. sa. (Filet de Boeuf et ses Derives) — 187 — \ America! ne, Chopped raw tenderloin, gar. w. raw egg yolk on top, chopped onions, fi-her. and capers around. Andaiouse, Gar. w. stuf. sw. pep. and tom. w. risotto, Spanish sausage on sliced fried egg plant, tom. sa. Anderson, Sliced filet' saute w. onions and gr. pep., demiglace sa. Andre, Sliced filet and veal kidney saute, fi-herb. Anglaise, Breaded English style, Maitre d’Hotel butter, w. boiled pot. Anversoise, Gar. w. hop shoots, boiled pot. demi-glace Aquitaine, Gar. w. quen., mu-, cock’s combs and kidneys, truf., olives, chestnuts, cepes, mad. sa. w. tom. Arlesienne, Gar. w. egg-plant in dices, pounded tom. and French fried onions:, mad. sa. w. tom. Balard, Same as Martin, sliced sirloin and minute pot. Baltimore, On cru. fil. w. green corn, thi. ere. half fried, tom. and sliced gr.-pep. on top, Chateau sa.

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