Practical gastronomy and culinary dictionary

Chateauhriand a la Bosny. Double fillet-steak broiled in butter, served with fried slices of cucumber and poivrade sauce. Chateaubriand a la Bearnaise. Double fillet- steak, basted with sweet oil and broiled, served with Bearnaise sauce. Chateaubriand a la Veron. Double fillet-steak stuffed from the side with finely sliced blanched beef-marrow and savoury herbs, basted with sweet oil and grilled, served with echalote sauce. Chateaubriand a la Bruxelloise. Broiled double fillet-steak, surrounded with prepared Brussels sprouts, served with demi-glace sauce. Chateaubriand a la Lombarde. Broiled double fillet- steak, surrounded with stuffed baked tomatoes, served with Madere sauce. 11 172 PRACTICAL GASTRONOMY Chateaubriand d la Marseillaise, Broiled double fillet-steak, surrounded \\ith groups of glazed carrots, button onions, and small pieces of fried calf's feet, served with Bordelaise sauce. Chateaubriand a la Cordoii rouge. Double fillet-steak basted with oiled butter, seasoned, sprinkled with finely chopped ham and fresh bread crumbs, broiled gently, garnished with groups of sliced truffles, prepared Brussels sprouts, and small stuffed tomatoes, served with demi-glace sauce. Chateaubriand a la chipolata. Broiled double fillet-steak, surrounded with glazed chestnuts, fried pieces of sausage, and mushroom heads, served vnth tomato sauce. Cervelle de boeuf en matelote. Ox brains stewed in red wine sauce, with braised button onions. Cervelle de boeuf frite. Fried ox brains. Ox brains blanched, cut mto pieces, egged, crumbed, and fried, or dipped into frying batter and fried. Cervelle de boeuf au gratin. Ox brains blanched, placed in a buttered dish, pre- pared and baked in the gratin style. Entrecotes a la Bearnaise. Entrecotes of beef broiled, with Bearnaise sauce. Entrecotes au beurre d'anchois. Broiled entrecotes of beef mth anchovy butter. ENTREES : BCEUF — BEEF 17B Entrecotes a la Bockaivay. Thick entrecotes of beef grilled, served with crisply fried onions (cut crosswise) and scraped horse radish. Entrecotes d la maitre dliotel. Broiled entrecotes of beef with maitre d'hotel sauce. Entrecotes d la Bordelaise. Broiled entrecotes of beef with Bordelaise sauce. Entrecotes d la moelle. Broiled entrecotes of beef with blanched and grilled slices of marrow. Entrecotes d la Parisienne. Broiled entrecotes of beef, spread over with shallot and parsley (chopped), lemon juice, and meat glaze, and garnished with small round fried potatoes. Entrecotes aux loommes soufflees. Broiled entrecotes of beef with parsley butter gar- nished with puff potatoes. Filets de hoeuf au heurre d'anchois. Broiled fillets of beef with anchovy butter. Filets de bceuf d la maitre dliotel. Broiled fillets of beef with parsley butter. Filets de hoBuf aux fines herbes. Broiled fillets of beef with savoury herb sauce. Filets de bceuf aux champignons. Broiled fillets of beef with sliced mushrooms and brown sauce. 174 PKACTICAL GASTRONOMY Filets de ho&uf aux truffes. Broiled fillets of beef with sliced truffles and brown sauce. Filets de hxuf a la Beamaise. Broiled fillets of beef with Bearnaise sauce and sa- voury herb butter. Filets de hceuf a la Parisienne. Broiled fillets of beef with fried potatoes. Filets de hoeuf a la Palmer itaine. Broiled fillets of beef larded, garnished with stuffed aubergines and mashed potatoes.