Tenderloins of Beef, with Potatoes a la Parisienne

Ingredients

• three and a half pounds of the fillet of beef
• an onion
• a branch of thyme
• three cloves
• three pepper-corns
• three bay-leaves
• three parsley-roots
• a pinch of salt
• a sherry-glass of white wine
• the same of consomme

Method

1. 1

   Take three and a half pounds of the fillet of beef, and with a knife remove the skin on top; cut some larding pork into strips, with which lard your beef on the surface.

2. 2

   Then in a frying-pan put an onion sliced thin, a branch of thyme, three cloves, three pepper-corns, three bay-leaves, three parsley-roots, and a pinch of salt; moisten with a sherry-glass of white wine and the same of consomme, and place your fillet on top, on which put a few little pieces of butter; simmer gently for about forty minutes, strain the liquid in which your fillet was cooked, pour it over the fillet.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 29. The excerpt below is the record exactly as published.

a pinch of salt, pepper, nutmeg, and three wineglasses of sherry. Simmer gently for three quarters of an hour. Mix four yolks of eggs with two tablespoonfuls of cream, add them to your ter- rapins, and serve very hot. 178. Stewed Terrapin (another manner). Pre- pare your terrapins as the foregoing, add to them half a pint of brandy, touch it with a lighted match, let it burn, and serve. 179. Glaze. Put two quarts of consomme- (Art. 1) in a saucepan on the fire. Reduce it by very gen- tle boiling until it becomes the color of chocolate. Put it in a bowl on the ice, and keep it until needed. CHAPTER IV. ENTREES. BEEF. 1 80. Beef Tongue, Sauce Piquante. Wash carefully a beef's tongue, boil it an hour, put it in cold water, then remove the skin. Take some strips of larding pork about two inches long, roll them in some parsley chopped very fine, a little pepper and nutmeg, and lard your tongue, which having done, place in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, and four branches of thyme. Add enough consomme" (or stock) to cover the tongue, simmer very gently for four hours, and serve with a sauce piquante (Art. 86). 181. Beefs Tongue a la Jardiniere. Pro- ceed exactly as for the foregoing, and serve on a mac^doine of vegetables (Art. 416). 182. Smoked Beef's Tongue, Wine Sauce with Mushrooms. Soak a smoked tongue in wa- ter the night before it is needed. Then put it in about four quarts of cold water, and boil it slowly about five hours; drain, place it in cold water a moment, remove the skin, trim the thicker end of ENTREES. 69 the tongue neatly, and put it again in hot water for a moment, drain, put it on a dish, pour around it half a pint of Spanish sauce (Art. 80), to which you have added, while on the fire, ten chopped mushrooms and a sherry-glass of sherry. 183. Hashed Beef. Take two pounds of cold beef, free from sinew and bone, and chop it up well. Peel and cut in pieces two onions, and put them in a frying-pan with two ounces of butter. When be- ginning to color very lightly, add your beef, a little salt, pepper, and nutmeg, and a pinch of thyme. Toss all together on the fire ten minutes. Just be- fore serving, sprinkle a tablespoonful of chopped parsley over your hash. 184. Beefs Brains au Beurre Noir. Put in- to cold water three brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water, and let them soak for two hours, being careful to change the water every half- hour. Then put them in a saucepan with six pars- ley-roots, four cloves, four pepper-corns, an onion cut in pieces, also a carrot, four bay-leaves, four branches of thyme, a teaspoonful of salt, and moisten with a pint of consomme (stock, Art. 1) and a claret- glass of white wine. Boil for half an hour, drain, carefully remove all herbs from the brains, and serve with a black-butter sauce. Black-Butter Sauce. Put in a frying-pan four ounces of butter, and when colored black add two tablespoonfuls of vinegar ; boil for a moment, add some branches of fried parsley, and serve. 7o FRENCH DISHES. 185. Beef's Brains a la Poulette. Prepare the brains as the foregoing, and serve with a sauce poulette (Art. 103). 186. Palates of Beef, Sauce Robert. Boil four beef's palates in enough water to cover them, and a little salt, for an hour. Then put them in cold water, and clean them well. Put them in a saucepan with four bay-leaves, four branches of thyme, four cloves, four pepper-corns, four parsley- roots, and half a teaspoonful of salt. Moisten with a pint of consomme- (stock, Art. 1), and simmer them gently for two hours. Then lake them from your saucepan, drain them, cut them in squares, and serve them with a sauce Robert (Art. 92). Other sauces, according to your taste, may be served with this dish. 187. Ox-Tails braised. Cut two ox-tails into joints, boil them for half an hour in two quarts of water, and half an ounce of salt ; then put them in cold water, drain and place them in a saucepan with a carrot, two onions, six cloves, six pepper- corns, four bay-leaves, four branches of thyme, three branches of parsley, and a little salt ; add a quart of consomme" (stock, Art. 1), and simmer gently for five hours; serve with an Italian sauce (Art. 93). 188. Beef-Kidneys, Sautes au Vin Blanc. Cut two beef's kidneys in thin slices ; then put in a frying-pan an ounce of butter, into which, when melted, put the kidneys, adding a pinch of salt, the same of pepper, and a very little nutmeg ; toss the kidneys in the butter for about five minutes on a ENTREES. 71 good fire ; moisten them with one gill of Spanish sauce (Art. 80), and a sherry-glass of white wine ; boil five minutes on the fire, and serve. 189. Sirloin Steak broiled, with Anchovy Sauce. Take two and a half pounds of sirloin steak, and put it on a gridiron on a moderate fire, with salt and pepper. Turn the steak often, so that both sides may be equally done ; ten minutes should be sufficient to broil it ; serve with a white or butter sauce (Art. 14), to which add a teaspoonful of an- chovy sauce. 190. Rump Steak broiled a la Maitre d'Ho- tel. Broil as the foregoing ; then put two ounces of butter on a very hot plate, so as to melt it com- pletely ; add to it a teaspoonful of parsley, which you have previously washed and chopped fine, a pinch of salt and pepper, the juice of a lemon ; mix all to- gether, and serve your steak on top. 191. Porter-house Steak a la Bordelaise. Broil a porter-house steak as the foregoing, on top of which place small pieces of marrow, cut round, about the size of a fifty-cent piece, and previously boiled ; pour around your steak half a pint of sauce Bordelaise (Art. 10 1). Steak may also be served with a sauce Bdarnaise (Art. 88), sauce Hachee (Art. 96), tomato sauce (Art. 90), and others. Pota- toes should also be served in whatever manner ap- propriate to the sauce. Onions cut in slices, rolled in flour and fried in butter a light brown, may also be served on top of a broiled steak. 192. Tenderloins of Beef, with Potatoes a 72 FRENCH DISHES. la Parisienne. Take three and a half pounds of the fillet of beef, and with a knife remove the skin on top ; cut some larding pork into strips, with which lard your beef on the surface. Then in a frying-pan put an onion sliced thin, a branch of thyme, three cloves, three pepper-corns, three bay-leaves, three parsley-roots, and a pinch of salt ; moisten with a sherry-glass of white wine and the same of con- som

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