Chateaubriand grille is a broiled fillet steak. A la
Russe, it is served with horseradish sauce; a la
Bruxelloise — with a puree of Brussels sprouts.
It is also served aux huitres — with oysters ;
au beurre d'anchois — garnished with anchovy
butter ; and aux pommes frisees — with fried
potato ribbons. As Filet de bceuf a la Mirabeau,
it is larded, broiled, and served with Maitre
d'hotel butter, anchovies, olives, and water-
cress. As Cannelon de boeuf, it is stuffed, rolled,
and braised.
REMOVES OR RELEV^S. 109
Boiled beef is served with a Flainande garnish
as Piece de boeuf bouillie a la Flainande. Garnished
•with sausages, bacon and cabbages, it is garni de
cJioux. A la Macedoine, it is served with a Mace-
doine garnish.
Rosbif a VAnglaise is roast beef, served with horse-
* radish and Yorkshire pudding.
Boeuf braise aux haricots verts is braised beef served
with French beans ; a la Jardiniere — with
Jardiniere garnish.
a la Mode is stewed with vegetables.
a la Hollandaise is rubbed with treacle, etc.,
salted, smoked and boiled. It is eaten
cold.
an chasseur is spiced beef. It may be served
with Chevreuil or Poivrade sauce, or with
currant jelly.
froid aux Indes is served cold with Indian
pickles ; a VAmericaine — with a tomato salad.
Fricandeau de boeuf is a beef fricandeau. It can
be served with macaroni, a la Milanaise ; or
cold, with salad, a la Jardiniere.
Slices of a beef fricandeau can be dressed for an
entree in a sharp brown sauce, with currants and
sultanas, as Grenadins de boeuf a la Romaine.
Pate de boeuf aux pommes de terre is a pie of minced
beef and mashed potatoes, with a crust of
mashed potatoes.
Pate chaud de boeuf is a hot beef pie.
Pate de bo3uf aux huitres is a beef- steak pie with
oysters.
110 MENUS MADE EASY.
Pate de tete de bceuf is an ox-cheek pie. This is
also called Pate a la Hesse.
Ox-tongue, or Langue de bceuf, boiled and glazed,
is served a la prima donna with a border round it
of quenelles of veal, and white sauce with Brussels
sprouts. A la Princesse, it is covered with Mayon-
naise sauce, and garnished with salad and cucumber.
VEAL.
A Fillet of veal is dressed as —
Rouelle de veau aux petitspois — larded and roasted ;
served with peas in white sauce.
a la Pontoise — stuffed, roasted, and served cold
with Tartare sauce.
a la potagere — larded and roasted ; served with
carrots cut in shapes, onions, cauliflower, and
brown sauce.
a la jardiniere — stuffed with a piece of bacon,
roasted, and served with a Jardiniere garnish.
a la Princesse — stuffed with forcemeat, mush-
rooms, etc. ; roasted, and served with slices of
tongue and bacon/and white sauce with cream.
a la Versaillienne — stuffed with a tongue and
forcemeat ; roasted, and served with quenelles,
slices of stewed cucumber and white sauce.
en tlwn — larded with fillets of anchovy, pickled,
and cooked in oil.
A Chump of veal, larded and braised, is served as —
Noix de veau a I'oseille, or aux epinards, on a puree
of sorrel or spinach ; a la bourgeoise — with
brown sauce.
REMOVES OR RELEVfs. Ill
Noix de veau a la Trianon — with a puree of
chestnuts, and clear gravy.
a la potagere is braised white, and served in a
white sauce with peas and pieces of cauli-
flower,
a la Montpensier is larded with strips of truffles
and bacon, and braised.
Page 40
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Chateaubriand grille is a broiled fillet steak. A la
Russe, it is served with horseradish sauce; a la
Bruxelloise — with a puree of Brussels sprouts.
It is also served aux huitres — with oysters ;
au beurre d'anchois — garnished with anchovy
butter ; and aux pommes frisees — with fried
potato ribbons. As Filet de bceuf a la Mirabeau,
it is larded, broiled, and served with Maitre
d'hotel butter, anchovies, olives, and water-
cress. As Cannelon de boeuf, it is stuffed, rolled,
and braised.
REMOVES OR RELEV^S. 109
Boiled beef is served with a Flainande garnish
as Piece de boeuf bouillie a la Flainande. Garnished
•with sausages, bacon and cabbages, it is garni de
cJioux. A la Macedoine, it is served with a Mace-
doine garnish.
Rosbif a VAnglaise is roast beef, served with horse-
* radish and Yorkshire pudding.
Boeuf braise aux haricots verts is braised beef served
with French beans ; a la Jardiniere — with
Jardiniere garnish.
a la Mode is stewed with vegetables.
a la Hollandaise is rubbed with treacle, etc.,
salted, smoked and boiled. It is eaten
cold.
an chasseur is spiced beef. It may be served
with Chevreuil or Poivrade sauce, or with
currant jelly.
froid aux Indes is served cold with Indian
pickles ; a VAmericaine — with a tomato salad.
Fricandeau de boeuf is a beef fricandeau. It can
be served with macaroni, a la Milanaise ; or
cold, with salad, a la Jardiniere.
Slices of a beef fricandeau can be dressed for an
entree in a sharp brown sauce, with currants and
sultanas, as Grenadins de boeuf a la Romaine.
Pate de boeuf aux pommes de terre is a pie of minced
beef and mashed potatoes, with a crust of
mashed potatoes.
Pate chaud de boeuf is a hot beef pie.
Pate de bo3uf aux huitres is a beef- steak pie with
oysters.
110 MENUS MADE EASY.
Pate de tete de bceuf is an ox-cheek pie. This is
also called Pate a la Hesse.
Ox-tongue, or Langue de bceuf, boiled and glazed,
is served a la prima donna with a border round it
of quenelles of veal, and white sauce with Brussels
sprouts. A la Princesse, it is covered with Mayon-
naise sauce, and garnished with salad and cucumber.
VEAL.
A Fillet of veal is dressed as —
Rouelle de veau aux petitspois — larded and roasted ;
served with peas in white sauce.
a la Pontoise — stuffed, roasted, and served cold
with Tartare sauce.
a la potagere — larded and roasted ; served with
carrots cut in shapes, onions, cauliflower, and
brown sauce.
a la jardiniere — stuffed with a piece of bacon,
roasted, and served with a Jardiniere garnish.
a la Princesse — stuffed with forcemeat, mush-
rooms, etc. ; roasted, and served with slices of
tongue and bacon/and white sauce with cream.
a la Versaillienne — stuffed with a tongue and
forcemeat ; roasted, and served with quenelles,
slices of stewed cucumber and white sauce.
en tlwn — larded with fillets of anchovy, pickled,
and cooked in oil.
A Chump of veal, larded and braised, is served as —
Noix de veau a I'oseille, or aux epinards, on a puree
of sorrel or spinach ; a la bourgeoise — with
brown sauce.
REMOVES OR RELEVfs. Ill
Noix de veau a la Trianon — with a puree of
chestnuts, and clear gravy.
a la potagere is braised white, and served in a
white sauce with peas and pieces of cauli-
flower,
a la Montpensier is larded with strips of truffles
and bacon, and braised.