leaves, onions, and carrots; let simmer slowly for about two hours;
remove vegetables; then add some nice peeled mushrooms; let
simmer for another fifteen minutes. Put one tablespoon butter
in a saucepan; add two tablespoons flour; stir until dissolved, then
add three cups of the bouillon the beef cooked in✪ Beef with Mushrooms a la Casserole (first remove the
fat); stir until smooth; flavor with beef extract; color with kitchen
bouquet; add meat to sauce; put in a deep casserole or souffle dish.
Cover with a nice pie crust. If puff paste at hand, garnish with
strips twisted all around and a rosette in the centre. Put in oven
and bake until crust is golden brown. Put in a silver case on a
paper doily on a platter; garnish with parsley. Serve as a joint
for luncheon or dinner.
Beef Pie with Potatoes a la Continentale
Pate de Bceuf aux Pommes, a la Continentale
When boiled beef has been left over it makes an excellent
dish for dinner. Cut it in thin slices; then some wTell-cured ham
in round thin slices; cook some large, unpeeled potatoes. When
cooked, peel and slice in thin slices. Let ham and potatoes simmer
in a little stock; flavor with sherry, pepper, and salt. Make a
rich browm gravy from some consomme, mushroom juice (if at
hand), butter, and flour; flavor with beef extract and sherry;
color with kitchen bouquet; add the slices of beef to the
gravy; let simmer for about fifteen minutes. Make a pie crust
by lining a pie plate with nice puff paste; put a buttered paper on
the bottom and fill with beans; roll puff paste out very thin; put a
cover on top of pastry; egg around; twist a strip of pastry in cork¬
screw style and fasten it all around on top of the egg; put a rosette
of pastry in the centre; put in oven and bake until well done and
golden brown. When done, remove the cover carefully so as not
to let it break; put on a plate in oven to dry; then remove the
beans carefully; lift the pie crust on to a platter, and, when ready to
fill, heat the crust; fill in the pie crust, one piece resting on top
of the other, beef, potatoes, ham, potatoes, and so on, leaving a
slice of potato in between each slice of beef and ham. Pour the
gravy on top. Put the cover on; place on a platter; garnish with
parsley at one side of the dish. Serve in place of a joint for
luncheon or dinner.
Fillet of Beef {Filet de Bceuf ) a la Chateaubriand
Cut large slices of beef; sprinkle with pepper and salt; put on a
broiler, and broil nice and rare; arrange on round pieces of toast;
pour some melted butter over; sprinkle with chopped parsley.
THE SWEDISH, FRENCH
Serve on a platter with bordelaise sauce all around. Garnish with
parsley. Can be served with green vegetables and potatoes.
Stuffed Fillet of Beef with Chicken a la Gimo
Filet de Boeuf farci de Poulet a la Gimo
Cut round fillets of beef; sprinkle with pepper and salt; spread
with chicken mousse all around; fry in good hot dripping or salad
oil about three minutes on each side (be careful not to let it burn).
When done, arrange on hot slices of tomatoes with a paper frill in
each and a brown truffle sauce around.
Plank Steak ( Chateaubriand grille sur la planche ) ✪ Beef Pie with Potatoes a la Continentale
Page 208 · 3 recipe records on this page
Presented as published in 1918. 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
leaves, onions, and carrots; let simmer slowly for about two hours; remove vegetables; then add some nice peeled mushrooms; let simmer for another fifteen minutes. Put one tablespoon butter in a saucepan; add two tablespoons flour; stir until dissolved, then add three cups of the bouillon the beef cooked in (first remove the fat); stir until smooth; flavor with beef extract; color with kitchen bouquet; add meat to sauce; put in a deep casserole or souffle dish. Cover with a nice pie crust. If puff paste at hand, garnish with strips twisted all around and a rosette in the centre. Put in oven and bake until crust is golden brown. Put in a silver case on a paper doily on a platter; garnish with parsley. Serve as a joint for luncheon or dinner.
Beef Pie with Potatoes a la Continentale
Pate de Bceuf aux Pommes, a la Continentale
When boiled beef has been left over it makes an excellent dish for dinner. Cut it in thin slices; then some well-cured ham in round thin slices; cook some large, unpeeled potatoes. When cooked, peel and slice in thin slices. Let ham and potatoes simmer in a little stock; flavor with sherry, pepper, and salt. Make a rich brown gravy from some consomme, mushroom juice (if at hand), butter, and flour; flavor with beef extract and sherry; color with kitchen bouquet; add the slices of beef to the gravy; let simmer for about fifteen minutes. Make a pie crust by lining a pie plate with nice puff paste; put a buttered paper on the bottom and fill with beans; roll puff paste out very thin; put a cover on top of pastry; egg around; twist a strip of pastry in corkscrew style and fasten it all around on top of the egg; put a rosette of pastry in the centre; put in oven and bake until well done and golden brown. When done, remove the cover carefully so as not to let it break; put on a plate in oven to dry; then remove the beans carefully; lift the pie crust on to a platter, and, when ready to fill, heat the crust; fill in the pie crust, one piece resting on top of the other, beef, potatoes, ham, potatoes, and so on, leaving a slice of potato in between each slice of beef and ham. Pour the gravy on top. Put the cover on; place on a platter; garnish with parsley at one side of the dish. Serve in place of a joint for luncheon or dinner.
Fillet of Beef {Filet de Bceuf ) a la Chateaubriand
Cut large slices of beef; sprinkle with pepper and salt; put on a broiler, and broil nice and rare; arrange on round pieces of toast; pour some melted butter over; sprinkle with chopped parsley.
Serve on a platter with bordelaise sauce all around. Garnish with parsley. Can be served with green vegetables and potatoes.
Stuffed Fillet of Beef with Chicken a la Gimo
Filet de Boeuf farci de Poulet a la Gimo
Cut round fillets of beef; sprinkle with pepper and salt; spread with chicken mousse all around; fry in good hot dripping or salad oil about three minutes on each side (be careful not to let it burn). When done, arrange on hot slices of tomatoes with a paper frill in each and a brown truffle sauce around.
Plank Steak ( Chateaubriand grille sur la planche )
Records on this page
Beef with Mushrooms a la CasseroleBeef Pie with Potatoes a la ContinentalePlank Steak