TENDERLOIN STEAK MIRABEAU ^s Broil two tenderloin steaks, each about one and one-half inches thick; keep them rare. Have some salt anchovies cut in long strips, put them lengthwise and crosswise over the steaks ; place a piece of an olive, cut in the shape of a ring, in each little square formed by the anchovies. Put the steaks on a platter, and keep them warm. Heat half a pint of brown sauce, add a little sherry wine, the juice of one-half a lemon, and one ounce of butter. Stir until the butter is melted, and then pour over the tenderloin steaks. TOURNEDOS OF FILLET OF BEEF CHERON ^ Cut four small steaks, about an inch thick, from a well- trimmed tenderloin. Season with salt and pepper, dip in oil, and broil. Have ready four French artichokes, the bottoms filled with mixed vegetables (Macedoine), also some Bearnaise Sauce. When ready to serve put the tournedos on round pieces of toast, cover the meat with the Bearnaise Sauce, place a slice of truffle on each, and then put the four filled artichokes opposite the tournedos. Put a few tablespoonfuls of gravy in the platter. MINION FILLET OF BEEF " LOUIS " *2 Broil four small round tenderloins, each an inch thick and two and one-half inches in diameter. Put them on round pieces of toast which have been previously covered with thin slices of goose liver pate. Brush melted meat extract over the minion fillets. Have twelve pieces of red pimento and twelve of green peppers cut in diamond shape, the green ones to be cooked in butter. Place three of each on the fillets, alternating so as to form a 74 4 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK 1 star. Place a small cooked mushroom head on the star and pour a light Bearnaise " Tomatee " around the minions. To make Bearnaise " Tomatee," add two tablespoonfuls of thick puree of tomatoes to one-half a cup of Bearnaise Sauce. MEDAILLON OF BEEF A LA BERTRAND^ Cut four small round tenderloin steaks about an inch thick, and trim so as to have them about two and one- half inches in diameter. Broil rare. Put them on round pieces of toast of the same size. Put a round slice of eggplant fried in butter on top of the medallions, a large slice of parboiled marrow on beef on the eggplant, and a slice of truffle on the marrow. Cover the whole with a Sauce Bordelaise. BEEF TONGUE BRAISED A LA ROMAINE ^ Dip a fresh beef tongue in boiling water for one-half a minute, then scrape off the skin with a knife. Parboil the tongue in water for an hour. Put the parboiled tongue in a saucepan with some butter, brown it slightly, add an onion and a carrot sliced, and a few herbs aromatic. Moisten it with a gill of white wine, a quart of brown stock, and a cup of brown sauce; add two tomatoes cut in pieces. Put the cover on and let the tongue simmer in the oven for two hours, turning it occasionally. After that time the liquid should be reduced to the consistency of an ordinary brown sauce. Take the tongue out and slice it. Put on a platter as if it were whole. Strain the sauce, take off the fat. Have ready three table- spoonfuls of seedless raisins, three of Sultana raisins, and three of blanched and skinned almonds cut in strips, parboiled in a gill of Marsala wine. Add this to the sauce and pour over the tongue. 75 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks.

AI-modernized reading of the original text

TENDERLOIN STEAK MIRABEAU ^s Broil two tenderloin steaks, each about one and one-half inches thick; keep them rare. Have some salt anchovies cut in long strips, put them lengthwise and crosswise over the steaks ; place a piece of an olive, cut in the shape of a ring, in each little square formed by the anchovies. Put the steaks on a platter, and keep them warm. Heat half a pint of brown sauce, add a little sherry wine, the juice of one-half a lemon, and one ounce of butter. Stir until the butter is melted, and then pour over the tenderloin steaks. TOURNEDOS OF FILLET OF BEEF CHERON ^ Cut four small steaks, about an inch thick, from a welltrimmed tenderloin. Season with salt and pepper, dip in oil, and broil. Have ready four French artichokes, the bottoms filled with mixed vegetables (Macedoine), also some Bearnaise Sauce. When ready to serve put the tournedos on round pieces of toast, cover the meat with the Bearnaise Sauce, place a slice of truffle on each, and then put the four filled artichokes opposite the tournedos. Put a few tablespoonfuls of gravy in the platter. MINION FILLET OF BEEF " LOUIS " *2 Broil four small round tenderloins, each an inch thick and two and one-half inches in diameter. Put them on round pieces of toast which have been previously covered with thin slices of goose liver pate. Brush melted meat extract over the minion fillets. Have twelve pieces of red pimento and twelve of green peppers cut in diamond shape, the green ones to be cooked in butter. Place three of each on the fillets, alternating so as to form a When Served. Guests. Remarks. star. Place a small cooked mushroom head on the star and pour a light Bearnaise " Tomatee " around the minions. To make Bearnaise " Tomatee," add two tablespoonfuls of thick puree of tomatoes to one-half a cup of Bearnaise Sauce. MEDAILLON OF BEEF A LA BERTRAND^ Cut four small round tenderloin steaks about an inch thick, and trim so as to have them about two and onehalf inches in diameter. Broil rare. Put them on round pieces of toast of the same size. Put a round slice of eggplant fried in butter on top of the medallions, a large slice of parboiled marrow on beef on the eggplant, and a slice of truffle on the marrow. Cover the whole with a Sauce Bordelaise. BEEF TONGUE BRAISED A LA ROMAINE ^ Dip a fresh beef tongue in boiling water for one-half a minute, then scrape off the skin with a knife. Parboil the tongue in water for an hour. Put the parboiled tongue in a saucepan with some butter, brown it slightly, add an onion and a carrot sliced, and a few herbs aromatic. Moisten it with a gill of white wine, a quart of brown stock, and a cup of brown sauce; add two tomatoes cut in pieces. Put the cover on and let the tongue simmer in the oven for two hours, turning it occasionally. After that time the liquid should be reduced to the consistency of an ordinary brown sauce. Take the tongue out and slice it. Put on a platter as if it were whole. Strain the sauce, take off the fat. Have ready three tablespoonfuls of seedless raisins, three of Sultana raisins, and three of blanched and skinned almonds cut in strips, parboiled in a gill of Marsala wine. Add this to the sauce and pour over the tongue. When Served. Guests. Remarks.

Louis' every woman's cook book