Small Fillets of Beef, a la Creole

Ingredients

• Small beefsteak pieces
• minced onion
• piece of garlic
• soup stock
• tomato sauce

Method

1. 1

   Saute the meat with onion and garlic in butter or oil.

2. 2

   Once browned, add soup stock and simmer.

3. 3

   Fill with tomato sauce just before serving and garnish with croutons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 299. The excerpt below is the record exactly as published.

Small fillecs of beef a la Creole (2 lbs and sauce, 30 cents.) Virginia grated corn pudding (25 cents.) Lima beans 7, mashed turnips 4, browned carrots 5, tomatoes 12, potatoes 15 (46 cents.) Steamed cabinet pudding (36 orders, 50 cents.) Sweet potato pie (5 pies 43 cents.) Vanilla ice cream (31/^ qts 75 cents.) Cocoanut macaroons (same as No. 457 ; doubled, 26 cents.) Apple, peaches, nuts, crackers, cheese (53 cents.) Milk, cream 66, coffee, tea, sugar, bread, butter 53 (i 19 cents.) Total, $8 13; 54 persons; 15 cents a plate. 1012— Consomme Paysanne. Clear consomme with vegetables like jardinier: and Brunoise but the specialty of shred cabbage in addition. Paysanne means peasant -county style. For the vegetables take the smallest vegetable spoon and scoop out carrots, squash, tuxnips of two colors, or whatever may be available in the vegetable line, size of peas, boil them along with a handful or two of cabbage shred fine as if for slaw ; draw away the water when done, and put the vegetables in the iponsomme. Have some very small and thin pieces of toast ready and drop two or three in each plate. 1013— Fried Panfish, a la Margate. Dip small fish in flour and fry in a pan of hot lard. To garnish, have ready a pint of young green peas, fry them in lard or clear but- ter, not too hot, until they are dry but very bright green, like parched peas in taste. Shake them up in a little fresh butter and serve a spoonful around the fish. Margate is a pleasure resort and fishing place. 1014— Potatoes Stuffed. Select medium potatoes all of one size and cut off the ends and bake. When the potatoes are done scoop out the in- side, mash and season, then put it back into the shells, set them on end in the baking pan and keep m the oven till wanted. Serve with fish but on a separate plate or dish. 1015— Chicken Pot Pie, Country Style. Cut up five fowls in joints and boil in water barely enough to cover, and time according to age. Old fowls make good pies if allowed two or three hours to stew tender. Add a seasoning of sa t pork and onion, parsley, salt and pepper. When done aad milk to make sauce suf- ficient, thicken till like thin sauce and turn the stew into a pan that will go^ in the oven. Make uid pot pie dumpling batter as elsewhere directed, drop spoon- fuls all over the surface and bake twenty minutes or more. 1016— Sma I Fillets of Beef, a la Creole. Small beefsteak pieces sauteed and stewed tender and put in tomato sauce. To saute the meat put in the frying pan first a minced onion and piece of garlic along with butter or oil, and thin pieces '50 SAN FRANCISCO HOTEL GAZETTE*S of steak on top. When the onion and steaks begin to brown, add soup stock

Cook this with the app: pantry check, scaling, and the assistant.