Note, — In roasting larded meat care should be taken that the fire be not too fierce, otherwise the lard will be scorched, and spoil the flavour of the joint. Fillet of beef roasted as above can also be sei'ved with a purue of celery (No. 236), pur($e of green peas (No. 232), pur^e of Jeru- salem artichokes (No. 239), or any other purine that may be fancied. 512. FILLET OF STEAK A LA CHATEAUBRIAND. Cut two fillets of beef crosswise, at its thickest part, one and three-quarter inches thick, remove the sinewy part and trim them ; oil them slightly and sprinkle them with salt and pepper; put them on the gi-idiron to broil for about seven minutes each side. When cooked dish them up, garnish with potatoes cut filbert-shape✪ Fillet of Steak a la Chateaubriand and fried in clarified butter. Place on each steak a piece of maitre d'hotel butter (No. 226) as big as a walnut, and serve. 518. FILLETS OF BEEF MIGNONS WITH CHAM- PIGNONS. Take three pounds from the middle of a whole fillet of beef; skin and trim it; cut this in slices three-quarters of an inch thick, flatten them slightly with the cutlet- bat ; steep for three hours in a marinade composed of half a pint of French white wine, a gill of oil, a bay-leaf, a sliced onion, a few sprigs of parsley, and salt and pepper. Twenty minutes before serving melt two ounces of clarified butter✪ Fillets of Beef Mignons with Champignons in a saut^-pan ; shake off all the particles of marinade from the fillets, and put them in the sautc'-pan to cook for about ten minutes, taking care to turn them over and colour on both sides. Meanwhile prepare a Mushroom sauce (No. 197) in a saucepan apart. When the fillets 246 PRACTICAL HOUSEHOLD COOKERY. are cooked, drain, and dish them up in a circle, pour the Mushroom sauce in the centre, and serve. Note, — FiUet of beef cut and cooked in the above style can also be served with Truffle sauce (No. 198), Financi^re (No. 187), Tomato pur6e (No. 217), or any other Sharp sauce. 514. scollops, fillet of beef with chesnut pur£e. Cut three pounds of fillet of beef in scollops, three inches wide and three-quarters of an inch thick, flatten them as in ^^ 313) A^d tviia them to a nice shape, either round, triangular, or square, but of an equal size; season these with salt and pepper, and cook them in a sauto-pan with a quarter of a pound of clarified butter, taking care to brown them on both sides as in the foregoing. Meanwhile prepare a purde of chesnuts✪ Fillet of Beef with Chestnut Purée (No. 237). When the scollops of beef are properly cooked dish them up in a ciicle, after having glazed them, fill the centre with the purde, strain some good beef gravy over, and serve. Note, — Any pur^ of vegetables can be served with scollops cooked in the above fashion. 615. RUMP-STEAK A LA CHASSEUR. Procure a slice of rump- steak weighing about three pounds, and cut one inch and a quarter thick. Place the steak flat on the table, lay your left hand slightly over it, whilst with the right you insert a sharp-pointed knife in the centre of the outside fat, as if to slice the steak in two ; but the insertion must only be made within an inch all round fi*om the three outside parts of the steak, so as to form it into the shape of a pocket Steep the steak, thus trimmed, for two hours in a similar maiinade to the foregoing. Meanwhile prepare a salpicon k la chasseur (No. 312), to which add about six ounces t)f sausage meat PRACTICAL HOUSEHOLD COOKERY. 247 and a couple of truffles cut in small dice✪ Rump-Steak a la Chasseur, making in all about a pound of salpicon ; wipe the steak, put the mixture in the pocket with a spoon, sew the open part with a fine string; flatten it gently with the hands, and place it on the gridiron on a good fire for about eight minutes on each side. Wlien cooked remove the string without tearing the meat, dish it up and serve, with a little Espagnole or half- glaze sauce apart.

AI-modernized reading of the original text

Note, — In roasting larded meat care should be taken that the fire be not too fierce, otherwise the lard will be scorched, and spoil the flavour of the joint. Fillet of beef roasted as above can also be served with a purue of celery (No. 236), purée of green peas (No. 232), purée of Jerusalem artichokes (No. 239), or any other purine that may be fancied. 512. FILLET OF STEAK A LA CHATEAUBRIAND. Cut two fillets of beef crosswise, at its thickest part, one and three-quarter inches thick, remove the sinewy part and trim them ; oil them slightly and sprinkle them with salt and pepper; put them on the gridiron to broil for about seven minutes each side. When cooked dish them up, garnish with potatoes cut filbert-shape and fried in clarified butter. Place on each steak a piece of maitre d'hotel butter (No. 226) as big as a walnut, and serve. 518. FILLETS OF BEEF MIGNONS WITH CHAM- PIGNONS. Take three pounds from the middle of a whole fillet of beef; skin and trim it; cut this in slices three-quarters of an inch thick, flatten them slightly with the cutletbat ; steep for three hours in a marinade composed of half a pint of French white wine, a gill of oil, a bay-leaf, a sliced onion, a few sprigs of parsley, and salt and pepper. Twenty minutes before serving melt two ounces of clarified butter in a sauté-pan ; shake off all the particles of marinade from the fillets, and put them in the sauté-pan to cook for about ten minutes, taking care to turn them over and colour on both sides. Meanwhile prepare a Mushroom sauce (No. 197) in a saucepan apart. When the fillets are cooked, drain, and dish them up in a circle, pour the Mushroom sauce in the centre, and serve. Note, — FiUet of beef cut and cooked in the above style can also be served with Truffle sauce (No. 198), Financière (No. 187), Tomato purée (No. 217), or any other Sharp sauce. 514. scollops, fillet of beef with chesnut purée. Cut three pounds of fillet of beef in scollops, three inches wide and three-quarters of an inch thick, flatten them as in (No. 313) A^d tviia them to a nice shape, either round, triangular, or square, but of an equal size; season these with salt and pepper, and cook them in a sauté-pan with a quarter of a pound of clarified butter, taking care to brown them on both sides as in the foregoing. Meanwhile prepare a purée of chesnuts (No. 237). When the scollops of beef are properly cooked dish them up in a circle, after having glazed them, fill the centre with the purde, strain some good beef gravy over, and serve. Note, — Any pur^ of vegetables can be served with scollops cooked in the above fashion. 615. RUMP-STEAK A LA CHASSEUR. Procure a slice of rump- steak weighing about three pounds, and cut one inch and a quarter thick. Place the steak flat on the table, lay your left hand slightly over it, whilst with the right you insert a sharp-pointed knife in the centre of the outside fat, as if to slice the steak in two ; but the insertion must only be made within an inch all round from the three outside parts of the steak, so as to form it into the shape of a pocket Steep the steak, thus trimmed, for two hours in a similar marinade to the foregoing. Meanwhile prepare a salpicon k la chasseur (No. 312), to which add about six ounces t)f sausage meat and a couple of truffles cut in small dice, making in all about a pound of salpicon ; wipe the steak, put the mixture in the pocket with a spoon, sew the open part with a fine string; flatten it gently with the hands, and place it on the gridiron on a good fire for about eight minutes on each side. When cooked remove the string without tearing the meat, dish it up and serve, with a little Espagnole or halfglaze sauce apart.

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Fillet of Steak a la ChateaubriandFillets of Beef Mignons with ChampignonsFillet of Beef with Chestnut PuréeRump-Steak a la Chasseur

Practical household cookery