Menus made easy, or, How to order dinner and give the dishes their French names

Fritot a I'Ecossaise are Scotch fritters of minced game with mushrooms, etc., dipped in batter and fried. Game is also dressed in a croustade, or raised pie, in souffles, chaudfroids, etc. 106 MENUS MADE EASY. CHAPTER V. REMOVES OB RELEVES. BEEF. A ROAST sirloin of beef is called Aloyau a la broche. For Aloyau de boeuf a la Provenqale the sirloin is larded and spread with a stuffing of marrow, anchovies, garlic, etc. ; roasted, and served with Piquante sauce. The upper part of the sirloin, boned and rolled, is served as — Aloyau en cannelon — roasted; sauce raifort, with horseradish sauce. braise a la royale — larded and braised. a la Printaniere — braised, and served with young vegetables. a la Portugaise — larded and braised ; served with stewed Portugal onions and brown sauce. a la Godard — braised, and served with slices of sweetbread, mushrooms, etc. The fillet, or undercut of the sirloin, is usually cut out and dressed as a separate dish. It is roasted and served as Filet de boeuf roti, and may have a vegetable garnish — Macedome, REMOVES OR RELEVfi's. 107 Jardiniere, or Printaniere — and be named accord- ingly. Aii jus & orange, it has orange sauce. Filet de boeuf au macaroni is garnished with macaroni. a la Napolitaine — larded, roasted, and served in a savoury brown sauce with Tarragon vinegar, currant jelly, raisins and French plums. au jus de groseilles — larded, soaked in marinade and roasted; served in a brown sauce with currant jelly. pique aux legumes printaniers — larded, roasted and glazed ; served with young vegetables and brown sauce. a la Milanaise — larded, roasted, and served in white sauce with macaroni, etc. Served with macaroni dressed with tomato sauce and grated cheese, it is a la Romaine. a la Toscane — larded and braised; served with tomatoes and stuffed artichoke bottoms. a la Bohemienne — larded, soaked in marinade, and roasted or braised ; served with fried slices of potatoes, and Poivrade sauce with pickled onions, pickled mushrooms, and olives; or cold, with tomato sauce, currant jelly, etc. Braised, it is served as Filet de boeuf braise; a la sauce Madere, it has Madeira sauce; a la Paysanne, it is garnished with vegetables. A Bound of beef as — Rouelle de boeuf bouillie is boiled ; a VAnglaise it is served with carrots and turnips and small suet dumplings. 108 MENUS MADE EASY. The Brisket as — Piece de bceuf a la Flamande is braised and garnished "a la Flamande." a la Bonne Femme is stewed. Served with fried onions, it is called a la Bourgeoise. Noix de boeuf braisee is a braised chump of beef. Bibs of beef, rolled and braised, are served as — Cotes de boeuf braisees a la puree de tomates — with tomato sauce ; or a la Milanaise — with macaroni. aux ratines — larded and served with carrots ; a la Portugaise — with Portugal onions ; a UEspagnole — with button onions. Piece de boeuf a la St. Florentin is rolled, and served with Bobert sauce. Beef or Bump Steak as — Bifteck a la Frangaise is broiled, and served with fried potatoes. en ragout is stewed ; with onions, it is a la bonne bouche.