Practical gastronomy and culinary dictionary

Filets de hceuf a la jardiniere. Broiled fillets of beef with stewed spring vegetables. Filets de hceuf a la Bordelaise. Broiled fillets of beef with beef marrow and Borde- laise sauce. Filets de hoRiif a VAndalouse. Braised fillet of beef, larded, garnished with glazed chestnuts, braised cabbage lettuces, and tomatoes. Filets de hoeuf a a Henri IV, Grilled fillets of beef, glazed and served with Henry IV. sauce. Filets de hceuf aux olives farcies. Grilled fillets of beef with stuffed olives. Filets de hceuf cl la Garfield. Small round fillet steaks larded, grilled, and served with finely cut julienne shapes of ham, tongue, truffles, and mushrooms, served with poivrade sauce. ENTREES : BCEUF BEEF 175 Filets de bcBuf a la Brillat-Savarin. Braised fillets of beef, larded, surrounded with groups of sliced sweetbreads, fried pieces of calf's brain, and glazed button onions, served with demi-glace sauce. Filets de bcetif a la financiere. Roast fillets of beef, larded and glazed, garnished with slices of sweetbread, mushrooms, truffles, forcemeat quenelles, and turned olives, served with Madere sauce. Filets de hceuf a VAnglaise. Grilled fillet steaks, garnished with small scooped round potatoes, fried in butter, and served with a well- reduced Madere sauce. Filets de ho&uf a la Moscovienne. Braised fillets of beef, larded, garnished with alter- nate groups of sliced mushrooms, small stuffed braised onions. Sauce : Demi-glace. Filets de hceuf a la Conflans. Braised fillets of beef, done in white wine and savoury herbs. Served with a garniture of finely shred ox-tongue, mushrooms, and truffles, and a well-reduced demi-glace sauce. Filets mignons a la Duxelles. Small thin slices of fillet of beef, well seasoned, masked in Duxelles sauce, egged, crumbed, and fried in butter, served with echalote sauce. Filets de hceuf a la Boy ale. Braised fillets of beef, larded, surrounded with a garniture of forcemeat quenelles, stoned olives, sliced truffles, and small glazed lamb breads, served with tomato sauce. 176 PRACTICAL GASTRONOMY Filets de boeicf d la Claremont. Braised fillets of beef larded and glazed, served with a garniture of braised cucumbers and tomatoes, and small stufTed onions glazed. Sauce : Bearnaise with demi-glace. Filets de boeiif a la Sicilienne. Grilled fillets of beef, served with Sicilian sauce, which is composed of a well-reduced Madeira wine sauce with rings of fried onion in clarified butter. Filets de b(xiif d la Polonaise. Small round fillets made from finely chopped lean tenderloin of beef and chopped suet, seasoned, egged, crumbed, and fried in clarified fat, garnished with small round fried potatoes and served with demi-glace sauce. Filets de hceiif d VAthenienne. Larded fillets of beef braised and glazed, served with fried egg-plants sliced and Madere sauce. Filets de bceiif d la Goiiffe. Boast fillets of beef larded, served with small beef marrow toasts and brown gravy sauce. Filets de boeuf d la Dauj)liine. Grilled fillet steaks, larded, garnished with egged, crumbed, and fried cocks' combs, sliced truffles, and served with Periguenx sauce. Filets de boeuf d la marinade. Boast fillets of beef (larded and pickled in vinegar and savoury herbs) served with poivrade sauce. ENTREES : BCEUF — BEEF 177