a la Nemours — covered with forcemeat and slices
of ham, breadcrumbed and fried ; served with
a white sauce.
a VOstende — spread with an oyster sauce, bread-
crumbed and fried ; served in a brown sauce
with anchovy.
au chasseur — larded, soaked in marinade, and
braised ; served with brown sauce and currant
jelly.
a la Grande- Bretagne — larded, split, and stuffed
with macaroni and horseradish sauce ; served
with a brown sauce and potato chips.
Petits filets de bceuf a la Riga are rolled fillets,
stuffed with bacon and forcemeat, braised,
and served with peas and a brown sauce,
garnished with slices of tomatoes.
Orenadins de bceuf a la Financiere are little fillets,
larded, braised, and served with a Financiere
garnish.
48 MENDS MADE EASY.
Tournedos a la sauce poivrade. Slices of cooked
fillet dressed in a crown alternately with fried
slices of bread of the same size; Poivrade
sauce in the centre.
This may be served with olives or French
beans, instead of Poivrade sauce ; and would then
be called Tournedos aux olives, or aux haricots
verts.
Slices of the fillet served with Piquante, Hol-
landaise or other sauce, are called after the sauce
with which they are served. A la Naples, they are
served with a cheese sauce ; aux pruneaux, with a
compote of prunes.
Mironton de bceuf are slices of cooked beef in a
sauce of onions, butter, gravy, flour, etc.;
covered with breadcrumbs and baked.
This dish is often called Escalopes de bceuf au
gratin. It may be served aux cdpres — with a sharp
sauce and capers, and a la St. Jacques — with a
garnish of mushrooms and cherries.
Mironton de baeuf aux choux is the dish known as
Bubble-and-Squeak.
Olives, or Paupiettes, de bceuf are slices of beef spread
with forcemeat, rolled, stewed, and served in
the sauce. They may be garnished aux olives—
with olives, or aux tomates — with tomatoes.
Salade de boeufa la Chateau. Little rolled slices of
beef served on an aspic border with a mixed
vegetable salad in the centre.
Bouilli en matelote. Slices of boiled beef in a sauce
of stock, wine, onions, mushrooms, etc.
ENTREES. 49
Entre-cotes de bceuf a la Bordelaise are thick slices
of ribs of beef, broiled and served in Bordelaise
sauce with pieces of beef marrow.
Timbale de bceuf a la Milanaise is a mould lined
with macaroni, filled with a preparation of
minced beef.
A mould of beef is served as Gateau, or Pain,
de Iceuf, a la Naples — with a cheese sauce, a la
Milanaise — with a garnish of macaroni.
Cotelettes de bceuf a la Moltke are cutlet moulds of
beef forcemeat, served with a Milanaise garnish
and a rich tomato sauce.
Dormers de bceuf are beef dormers — the whites of
hard-boiled eggs filled with a puree of beef.
They are sometimes breadcrumbed and fried.
Petits pains a la Menagert are little moulds of
minced beef served with brown sauce and
mushrooms. The same preparation may be
made into little rolls or cakes, wrapped in
pork caul and fried, and served as Crepinettes,
or dressed in little patties, as Petites bouchees,
a la Menagere.
(Eufs a VEcossaise are hard-boiled eggs coated with
minced meat or forcemeat, breadcrumbed and
fried, and then cut in halves. If covered with
crushed vermicelli instead of breadcrumbs,
and served with a sharp sauce, they are called
a la Garfteld.
Curried beef is served as Kari de Iceuf, or Bceuf
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a la Nemours — covered with forcemeat and slices
of ham, breadcrumbed and fried ; served with
a white sauce.
a VOstende — spread with an oyster sauce, bread-
crumbed and fried ; served in a brown sauce
with anchovy.
au chasseur — larded, soaked in marinade, and
braised ; served with brown sauce and currant
jelly.
a la Grande- Bretagne — larded, split, and stuffed
with macaroni and horseradish sauce ; served
with a brown sauce and potato chips.
Petits filets de bceuf a la Riga are rolled fillets,
stuffed with bacon and forcemeat, braised,
and served with peas and a brown sauce,
garnished with slices of tomatoes.
Orenadins de bceuf a la Financiere are little fillets,
larded, braised, and served with a Financiere
garnish.
48 MENDS MADE EASY.
Tournedos a la sauce poivrade. Slices of cooked
fillet dressed in a crown alternately with fried
slices of bread of the same size; Poivrade
sauce in the centre.
This may be served with olives or French
beans, instead of Poivrade sauce ; and would then
be called Tournedos aux olives, or aux haricots
verts.
Slices of the fillet served with Piquante, Hol-
landaise or other sauce, are called after the sauce
with which they are served. A la Naples, they are
served with a cheese sauce ; aux pruneaux, with a
compote of prunes.
Mironton de bceuf are slices of cooked beef in a
sauce of onions, butter, gravy, flour, etc.;
covered with breadcrumbs and baked.
This dish is often called Escalopes de bceuf au
gratin. It may be served aux cdpres — with a sharp
sauce and capers, and a la St. Jacques — with a
garnish of mushrooms and cherries.
Mironton de baeuf aux choux is the dish known as
Bubble-and-Squeak.
Olives, or Paupiettes, de bceuf are slices of beef spread
with forcemeat, rolled, stewed, and served in
the sauce. They may be garnished aux olives—
with olives, or aux tomates — with tomatoes.
Salade de boeufa la Chateau. Little rolled slices of
beef served on an aspic border with a mixed
vegetable salad in the centre.
Bouilli en matelote. Slices of boiled beef in a sauce
of stock, wine, onions, mushrooms, etc.
ENTREES. 49
Entre-cotes de bceuf a la Bordelaise are thick slices
of ribs of beef, broiled and served in Bordelaise
sauce with pieces of beef marrow.
Timbale de bceuf a la Milanaise is a mould lined
with macaroni, filled with a preparation of
minced beef.
A mould of beef is served as Gateau, or Pain,
de Iceuf, a la Naples — with a cheese sauce, a la
Milanaise — with a garnish of macaroni.
Cotelettes de bceuf a la Moltke are cutlet moulds of
beef forcemeat, served with a Milanaise garnish
and a rich tomato sauce.
Dormers de bceuf are beef dormers — the whites of
hard-boiled eggs filled with a puree of beef.
They are sometimes breadcrumbed and fried.
Petits pains a la Menagert are little moulds of
minced beef served with brown sauce and
mushrooms. The same preparation may be
made into little rolls or cakes, wrapped in
pork caul and fried, and served as Crepinettes,
or dressed in little patties, as Petites bouchees,
a la Menagere.
(Eufs a VEcossaise are hard-boiled eggs coated with
minced meat or forcemeat, breadcrumbed and
fried, and then cut in halves. If covered with
crushed vermicelli instead of breadcrumbs,
and served with a sharp sauce, they are called
a la Garfteld.
Curried beef is served as Kari de Iceuf, or Bceuf