with filled artichoke bottoms and fried egg-plant. Pour
a little of the sauce, which should be well reduced, over
the fillets, and serve the remainder separately. This
dish can also be served by leaving the fillet whole, pro-
ceeding exactly as described.
424. Filets de BcBuf a la Viennoise. — 2 lbs. lean
beef, 1 teaspoonful chopped parsley, 1 teaspoonful
savoury herbs, 3 oz. butter, 1 tablespoonful flour, 3
onions, 2 eggs, 1 gill demi-glace sauce, No. 185, salt,
pepper, cayenne, and nutmeg.
Remove the sinews from the meat, cut it into small
pieces, and chop very fine, or pass twice through the
mincing machine. Mix this with chopped parsley,
savoury herbs, a little flour, one whole and one yolk
of egg, season with salt, pepper, and a httle grated
nutmeg. Form some even-sized balls, flatten each
with the palm of your hand to give them the shape
of round fillets. Peel and slice the onions, cut some
of the slices from the centre of each onion, rather
thicker than the rest, divide the rings carefully, and
reserve the largest for frying separately. Dissolve
about an ounce of butter in a frying-pan, and fry the
divided onions until of a golden colour ; put them in
a small stewpan, with sufficient broTsu sauce to keep
moist, and allow to simmer gently for about twenty
minutes. Dredge the prepared fillets with a little
flour, and fry in butter in a fr}dng-pan. Dip the
onion rings into flour, then into white of egg and
again in flour, place them in a frying-basket, and fry
a golden colour. Dish up the fillets, put a spoonful
of stewed onions on the centre of each. Ornament
round the fillets with the fried onion rings, sauce over
the fillets with demi-glace sauce, sprinkle with a few
drops of meat glaze, and serve.
425. Filets de Boeuf a la Garibaldi.— 2^ lbs. fillet of
beef (middle cut), about ^Ib. beef marrow, 1 large truffle,
I lb. ham, 2 eggs, 1 oz. butter, tomato or piquante sauce,
salt, and pepper, nutmeg, macaroni croquettes for
garnish.
ENTREES (hot). 519
Cut the fillet into slices about one quarter of an
inch thick, beat them a little with a wet knife, and
stamp or cut out some rounds about two inches in
diameter. Cut as many thin round slices of marrow as
you have fillets, blanch them and keep till required.
Remove skin and fat from the trimmings of the fillet,
cut up small, and pound in a mortar till smooth. Add
suet and marrow, about half the quantity that there is
meat, pound together thoroughly, mix in the yolks of
two eggs, season with pepper, salt, and a little nutmeg,
and rub through a wire sieve. Season the fillets, put a
thin slice of blanched marrow and a slice of truffle on
each, placing a thin layer of beef farce between each.
Put a thin slice of bacon, as nearly as possible the size of
the fillets, on the top of each fillet ; thus prepared, press
slightly together. Cover over completely with a thin
layer of farce, chop finely the trimmings of truffle, dip
the fillets in white of egg, sprinkle the surface with
chopped truffle. Melt the butter in a saute-pan ; when
hot, put in the fillets and broil over a quick fire for a few
minutes, then cover with a buttered paper, and finish in
a hot oven. When done, take up, dress in a row on
a small bed of mashed potatoes. Sauce over with
well-reduced tomato or piquante sauce, garnish the
sides with fried macaroni croquettes, and serve hot.
Page 223
Presented as published in 1892. 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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with filled artichoke bottoms and fried egg-plant. Pour
a little of the sauce, which should be well reduced, over
the fillets, and serve the remainder separately. This
dish can also be served by leaving the fillet whole, pro-
ceeding exactly as described.
424. Filets de BcBuf a la Viennoise. — 2 lbs. lean
beef, 1 teaspoonful chopped parsley, 1 teaspoonful
savoury herbs, 3 oz. butter, 1 tablespoonful flour, 3
onions, 2 eggs, 1 gill demi-glace sauce, No. 185, salt,
pepper, cayenne, and nutmeg.
Remove the sinews from the meat, cut it into small
pieces, and chop very fine, or pass twice through the
mincing machine. Mix this with chopped parsley,
savoury herbs, a little flour, one whole and one yolk
of egg, season with salt, pepper, and a httle grated
nutmeg. Form some even-sized balls, flatten each
with the palm of your hand to give them the shape
of round fillets. Peel and slice the onions, cut some
of the slices from the centre of each onion, rather
thicker than the rest, divide the rings carefully, and
reserve the largest for frying separately. Dissolve
about an ounce of butter in a frying-pan, and fry the
divided onions until of a golden colour ; put them in
a small stewpan, with sufficient broTsu sauce to keep
moist, and allow to simmer gently for about twenty
minutes. Dredge the prepared fillets with a little
flour, and fry in butter in a fr}dng-pan. Dip the
onion rings into flour, then into white of egg and
again in flour, place them in a frying-basket, and fry
a golden colour. Dish up the fillets, put a spoonful
of stewed onions on the centre of each. Ornament
round the fillets with the fried onion rings, sauce over
the fillets with demi-glace sauce, sprinkle with a few
drops of meat glaze, and serve.
425. Filets de Boeuf a la Garibaldi.— 2^ lbs. fillet of
beef (middle cut), about ^Ib. beef marrow, 1 large truffle,
I lb. ham, 2 eggs, 1 oz. butter, tomato or piquante sauce,
salt, and pepper, nutmeg, macaroni croquettes for
garnish.
ENTREES (hot). 519
Cut the fillet into slices about one quarter of an
inch thick, beat them a little with a wet knife, and
stamp or cut out some rounds about two inches in
diameter. Cut as many thin round slices of marrow as
you have fillets, blanch them and keep till required.
Remove skin and fat from the trimmings of the fillet,
cut up small, and pound in a mortar till smooth. Add
suet and marrow, about half the quantity that there is
meat, pound together thoroughly, mix in the yolks of
two eggs, season with pepper, salt, and a little nutmeg,
and rub through a wire sieve. Season the fillets, put a
thin slice of blanched marrow and a slice of truffle on
each, placing a thin layer of beef farce between each.
Put a thin slice of bacon, as nearly as possible the size of
the fillets, on the top of each fillet ; thus prepared, press
slightly together. Cover over completely with a thin
layer of farce, chop finely the trimmings of truffle, dip
the fillets in white of egg, sprinkle the surface with
chopped truffle. Melt the butter in a saute-pan ; when
hot, put in the fillets and broil over a quick fire for a few
minutes, then cover with a buttered paper, and finish in
a hot oven. When done, take up, dress in a row on
a small bed of mashed potatoes. Sauce over with
well-reduced tomato or piquante sauce, garnish the
sides with fried macaroni croquettes, and serve hot.