521. Tenderloin Pique" a FEgyptienne.— Roast a piece of tender-
loin as for No. 519, lay it on a dish, pouring over it half a pint of good
Madeira sauce (No. 185). Garnish one side of the dish with three roots
of boiled celery — the white part only — and the other side with eighteen
cooked gumbos (No. 1030), then serve.
522. Tenderloin Pique a la Richelieu.— Exactly the same as for No.
519, only adding one pint of hot Richelieu sauce✪ Tenderloin Pique a la Richelieu under the fillet (No.
539), and serve.
523. Tenderloin Pique a la Bernardi. — Take a four-pound piece of
tenderloin, lard it — using a small larding needle — with very thin pieces of
fresh ham and truffles, all cut the same size; put it into the oven to
roast for thirty-five minutes, and then lay it on a dish, trimming the fillets
carefully, the larded part being on the top. Pour over half a pint of good,
hot Madeira sauce (No. 185), and garnish with three artichoke-bottoms,
filled with hot Macedoine (No. 1032), three bouchees filled with spinach
(No. 588), and three large game quenelles (No. 228). Arrange these to
represent one single bouquet, and serve.
624. Porterhouse Steak. — Procure two porterhouse steaks of one
and a half pounds each — see that they are cut from the short loin-
flatten them well, pare and trim, and season with one pinch of salt and
half a pinch of pepper. Put them on a dish with half a tablespoonful of
oil: roll well, and put them on a moderate fire to broil seven minutes on
each side. Lay them on a warm dish, pour one gill of maitre d'hdtel
232 THE TABLE.
butter (No. 145) over, and serve with a little watercress around the
dish.
525. Double Porterhouse Steak.— Have a fine porterhouse steak of
three pounds, and proceed as for No. 524. Broil on a rather slow char-
coal fire, if possible, ten minutes on each side, then serve as for the
above.
526. Hamburg Steak, Russian Sauce. — Take two pounds of lean
beef — the hip part is preferable — remove all the fat, and put it in a Salis-
bury chopping machine; then lay it in a bowl, adding a very finely
chopped shallot, one raw egg for each pound of beef, a good pinch of salt,
half a pinch of pepper, and a third of a pinch of grated nutmeg. Mix
well together, then form it into six flat balls the size of a small fillet.
Roll them in fresh bread-crumbs, and fry them in the pan with two table-
spoonfuls of clarified butter for two minutes on each side, turning them
frequently and keeping them rare. Serve with half a pint of Russian
sauce (No. 211) or any other desired.
The table
1889Page 172 · 2 recipe records on this page
Presented as published in 1889. 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
521. Tenderloin Pique à l'Égyptienne.— Roast a piece of tenderloin as for No. 519, lay it on a dish, pouring over it half a pint of good Madeira sauce (No. 185). Garnish one side of the dish with three roots of boiled celery — the white part only — and the other side with eighteen cooked gumbos (No. 1030), then serve.
522. Tenderloin Pique a la Richelieu.— Exactly the same as for No. 519, only adding one pint of hot Richelieu sauce under the fillet (No. 539), and serve.
523. Tenderloin Pique a la Bernardi. — Take a four-pound piece of tenderloin, lard it — using a small larding needle — with very thin pieces of fresh ham and truffles, all cut the same size; put it into the oven to roast for thirty-five minutes, and then lay it on a dish, trimming the fillets carefully, the larded part being on the top. Pour over half a pint of good, hot Madeira sauce (No. 185), and garnish with three artichoke-bottoms, filled with hot Macedoine (No. 1032), three bouchees filled with spinach (No. 588), and three large game quenelles (No. 228). Arrange these to represent one single bouquet, and serve.
524. Porterhouse Steak. — Procure two porterhouse steaks of one and a half pounds each — see that they are cut from the short loinflatten them well, pare and trim, and season with one pinch of salt and half a pinch of pepper. Put them on a dish with half a tablespoonful of oil: roll well, and put them on a moderate fire to broil seven minutes on each side. Lay them on a warm dish, pour one gill of maitre d'hdtel
butter (No. 145) over, and serve with a little watercress around the dish.
525. Double Porterhouse Steak.— Have a fine porterhouse steak of three pounds, and proceed as for No. 524. Broil on a rather slow charcoal fire, if possible, ten minutes on each side, then serve as for the above.
526. Hamburg Steak, Russian Sauce. — Take two pounds of lean beef — the hip part is preferable — remove all the fat, and put it in a Salisbury chopping machine; then lay it in a bowl, adding a very finely chopped shallot, one raw egg for each pound of beef, a good pinch of salt, half a pinch of pepper, and a third of a pinch of grated nutmeg. Mix well together, then form it into six flat balls the size of a small fillet. Roll them in fresh bread-crumbs, and fry them in the pan with two tablespoonfuls of clarified butter for two minutes on each side, turning them frequently and keeping them rare. Serve with half a pint of Russian sauce (No. 211) or any other desired.
Records on this page
Tenderloin Pique a la HussardTenderloin Pique a la Richelieu