Practical gastronomy and culinary dictionary

Filets de bceuf d la Provengale. Broiled fillets of beef surrounded with medium - sized stuffed mushrooms and tomatoes, served with Madere sauce. Filets de boeuf a la Vernon. Roast fillets of beef (pickled), served with a poivrade sauce, which is incorporated with a small quantity of prepared cocoa, red currant jelly, and mixed with blanched sultana raisins. Filets de bceuf d la Chateaubriand, Double fillet steaks, seasoned, basted with sweet oil, and broiled, served with small round fried potatoes and Chateaubriand sauce. Goulache de boeuf a la Poloriaise. Sliced beef stew, with broiled bacon, and potatoes cut into diamond shapes, seasoned with Cayenne pepper. Fricandeau de boeuf a Voseille. Braised piece of rump or sirloin of beef, with mashed sorrel dressed round the dish. Croquettes de boeuf d VAnglaise. Beef croquets. Finely minced cooked beef made into square shapes, or balls, egged, crumbed, and fried. N.B. — Rump steaks, Porterhouse steaks, Tenderloin steaks, Sirloin steaks, Entrecotes, Fillet steaks, Beef olives, and Toiirnedos may also be finished and served in a greater variety by substituting any appropriate garnish or sauce with their respective names as herein indicated. 178 PRACTICAL GASTRONOMY . Croquettes de hceuf a Vltalienne. Fried beef croquets with Italian sauce. Ragout de hceuf a VIndienne. Curried beef stew with boiled rice. Boeuf saute a la Flamande. Braised pieces of rump of beef (rubbed with moist sugar when seasoned) garnished with stuffed spring- cabbages. Boeuf saute d la hourgeoise. Coarsely minced broiled beef with braised button onions and brown sauce. Fricot de boeuf d la Charles X. Braised rump steak, when cold cut into strips,, egged, bread crumbed, and fried, served with a brown shallot sauce. Beignets de hceuf a la minute. Cold pieces of roast beef, well seasoned, dipped in frying batter and fried in clarified butter. Hachis de hceuf d la Francaise. Sliced cold beef braised in butter and finely chopped onions, served with red wine sauce and chopped parsley. Hachis de hceuf d VAnglaise. Minced or hashed beef with poached eggs and fried bread croritons. Langue de hceuf d la Flamande. Braised ox-tongue, garnished with alternate groups of carrots, turnips, green peas, French beans, and braised spring cabbage, sauced over ^xiih. a thick brown sauce. ENTEEES : BCEUF BEEF 179 Langue de bceiif d la Bomaine. Braised pickled ox-tongue, served with sauce romaine, composed of Espagnole sauce, white wine, blanched cur- rants, sultanas, Italian pine-seeds (pignolis), chilli vine- gar, and a little powdered sugar. Langiie de bceuf au gratin. Baked ox-tongue. Sliced boiled ox-tongue dressed on a buttered baking dish, spread over with a mixture of brown sauce, fresh bread crumbs, chopped shallots, parsley and mush- rooms, yolks of eggs, and fresh butter, baked in a quick oven, and served on the dish it is baked on. Langue de ho^uf au Parmesan. Boiled ox-tongue sliced, arranged on a gratin dish, spread over with a mixture of white sauce, grated parmesan cheese, bread crumbs, chopped shallots, and fresh butter, baked and served in a gratin or baking dish. Langue de bceuf a Vhidienne. Curried ox-tongue with boiled rice. Langue de bceuf d la Bobert. Stewed ox-tongue with brown onion sauce.