33. We put the saute-pan on the fire to poach the quenelles for ten minutes. N.B. — We must watch them and occasionally turn them carefully with a spoon. 34. When the qiLenelles are done, we lift them carefully out of the water, and lay them on a cloth to drain off the water. 35. We must arrange them tastily in a circle on a hot dish. 36. We fill in the centre of the dish with the boiled mush- rooms. N.B. — Peas (see "Vegetables," Lesson No. 9) orspinach (see "Vegetables," Lesson No. 8) may be served with them instead, according to taste. 37. We take the stewpan off the fire, and pour the sauce through a strainer over the quenelles. They are now ready for serving. 6o National Training School for Cookery. ENTREES. Lesson No. 3. INGREDIENTS. 1 lb. of fillet of beef \ lb. of the fat of bacon A bouquet garni of parsley, thyme, and s. d. 1 4 o 3 bay leaf 2 young carrots 1 onion, and a £ of a stick of celery A pint of good stock , ) o 1 o I 2 Ah Time required [tlie stock should be maae the day before), about one hour and a half. Now we will show you how to lard and braise Fillets of Beef 1. We take one pound of fillet of beef (cut from the under- cut of the sirloin), and put it on a board. 2. We take a sharp knife, and cut the beef into small round fillets, to about the size of the top of a breakfast cup, and about three-quarters of an inch in thickness, and trim them neatly. 3. We take a strip of the fat of bacon (nearest the rind is best, as it is harder), about one inch wide. 4. We take a sharp knife and cut up this piece of bacon into little strips, an inch long, and one-eighth of an inch in width and thickness. 5. We take each fillet and hold it in a clean cloth. 6. We take a larding needle with a little strip of bacon in it, and lard each fillet neatly in regular rows ; until one side of the fillet is entirely covered with strips of bacon. 7. When we have larded all the fillets, we lay them care- fully in a clean saute-pan. 8. We add a bouquet garni, consisting of a sprig of parsley, thyme, and a bay leaf, all tied neatly and tightly together. Cooking Meat — (Entrdes.) Braised Fillets of Beef. 61 9. We take tzvo yoimg carrots, scrape them clean with a knife, and cut them in halves. 10. We take an onion and peel it carefully. 11. We add these vegetables and a quarter of a stick of celery to the fillets in the saute-pan. 12. We now pour in a pint of good stock✪ Braised Fillets of Beef, put the saute- pan on the fire, and baste the fillets continually. N.B. — The stock must not cover the meat. 13. We take a piece of kitchen paper, and cut a round to the size of the saute-pan and butter it. 14. As soon as the stock boils, we lay this round of paper on the fillets in the saute-pan. N.B. — This paper is to prevent the meat browning too quickly. 15. We must lift the paper every now and then, when we require to baste the fillets. 16. We should put the saute-pan into a very hot oven, to brown the fillets. 17. We let the pint of stock reduce to a half glaze, which will take about half an hour. 18. We must watch it, frequently raise the paper, and, baste the fillets with the stock. N.B. — If the fillets are not brown enough, we take a salamander and heat it in the fire. 19. We hold the salamander over the fillets, to brown them a nice colour.

AI-modernized reading of the original text

33. We put the saute-pan on the fire to poach the quenelles for ten minutes. N.B. — We must watch them and occasionally turn them carefully with a spoon. 34. When the quenelles are done, we lift them carefully out of the water, and lay them on a cloth to drain off the water. 35. We must arrange them tastily in a circle on a hot dish. 36. We fill in the centre of the dish with the boiled mushrooms. N.B. — Peas (see "Vegetables," Lesson No. 9) or spinach (see "Vegetables," Lesson No. 8) may be served with them instead, according to taste. 37. We take the stewpan off the fire, and pour the sauce through a strainer over the quenelles. They are now ready for serving. 6o National Training School for Cookery. Lesson No. 3. 1 lb. of fillet of beef \ lb. of the fat of bacon A bouquet garni of parsley, thyme, and s. d. 1 4 o 3 bay leaf 2 young carrots 1 onion, and a £ of a stick of celery A pint of good stock , ) o o I 2 Ah Time required [tlie stock should be maae the day before), about one hour and a half. Now we will show you how to lard and braise Fillets of Beef 1. We take one pound of fillet of beef (cut from the undercut of the sirloin), and put it on a board. 2. We take a sharp knife, and cut the beef into small round fillets, to about the size of the top of a breakfast cup, and about three-quarters of an inch in thickness, and trim them neatly. 3. We take a strip of the fat of bacon (nearest the rind is best, as it is harder), about one inch wide. 4. We take a sharp knife and cut up this piece of bacon into little strips, an inch long, and one-eighth of an inch in width and thickness. 5. We take each fillet and hold it in a clean cloth. 6. We take a larding needle with a little strip of bacon in it, and lard each fillet neatly in regular rows ; until one side of the fillet is entirely covered with strips of bacon. 7. When we have larded all the fillets, we lay them carefully in a clean saute-pan. 8. We add a bouquet garni, consisting of a sprig of parsley, thyme, and a bay leaf, all tied neatly and tightly together. Cooking Meat — (Entrdes.) Braised Fillets of Beef. 61 9. We take tzvo yoimg carrots, scrape them clean with a knife, and cut them in halves. 10. We take an onion and peel it carefully. 11. We add these vegetables and a quarter of a stick of celery to the fillets in the saute-pan. 12. We now pour in a pint of good stock, put the sautepan on the fire, and baste the fillets continually. N.B. — The stock must not cover the meat. 13. We take a piece of kitchen paper, and cut a round to the size of the saute-pan and butter it. 14. As soon as the stock boils, we lay this round of paper on the fillets in the saute-pan. N.B. — This paper is to prevent the meat browning too quickly. 15. We must lift the paper every now and then, when we require to baste the fillets. 16. We should put the saute-pan into a very hot oven, to brown the fillets. 17. We let the pint of stock reduce to a half glaze, which will take about half an hour. 18. We must watch it, frequently raise the paper, and, baste the fillets with the stock. N.B. — If the fillets are not brown enough, we take a salamander and heat it in the fire. 19. We hold the salamander over the fillets, to brown them a nice colour.

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Braised Fillets of Beef

The official handbook for the National Training School for Cookery