A guide to modern cookery

with a Soubise consisting of the onion and the sauce rubbed through tammy. 1175—EMINCE DE BCEUF Cold roast or boiled meats may be warmed up in many different ways. In their preparation, however, the reader should follow one rule, the non-observance of which invariably leads to failure. Whatever the meat be, it should first be cut into the thinnest possible slices; set on a dish, and covered with a boiling sauce or garnish, which should effect its warming up. If the meat boil in the sauce or garnish, it toughens, and this, above all, should be avoided when roast meat is used. Sauces suited to Emincés are the Bordelaise, the Piquante, the Italienne, the Chasseur, the Poivrade, the Périgueux, and the Tomato. 1176—EMINCE DE BCEUF EN MIROTON For one lb. of beef mince two fine onions somewhat finely, and toss them in butter until they are evenly and well gilded. Sprinkle with one-half tablespoonful of flour; set to cook for a moment, and then moisten with one-half glassful of white wine and one-half pint of consommé; season with a pinch of pepper ; boil, and leave to cook gently for seven or eight minutes. The flour may be dispensed with, but, in this case, the white wine is reduced to two-thirds, one-half pint of half-glaze is added, and the whole is cooked for seven or eight minutes. Cut the beef into very thin slices, and set these on a dish. A minute before serving, add a few drops of vinegar to the onions; cover the meat with the onions and the sauce; stand the dish for a moment on the hob, and sprinkle it slightly with chopped parsley. N.B.—When the miroton is prepared with boiled beef, the slices should be cut somewhat more thickly, and left to simmer gently in the sauce for as long as possble—an hour or more if necessary. The miroton is then dished with some minced gherkins, sprinkled with raspings, and placed in the oven at the last moment for the gratin to form. 1177—GOULASH DE BCEUF A LA HONGROISE Cut three lbs. of ribs or shoulder of beef into squares weighing about three oz. each. Fry these pieces on a moderate fire in four oz. of lard, together with one-half lb. of onions cut into large dice, until the latter acquire a nice, even, golden colour. Season with one-third oz. of salt and the necessary quantity of paprika; add one and one-quarter Ibs. of peeled, pressed, and quartered tomatoes, and one-sixth pint of water. Cover and cook in the oven for one and one-half hours. This done, add one-third pint of water and one and onequarter lbs. of quartered potatoes to the Goulash. Continue the cooking in the oven, basting often the while, and do not stop the operation until the moistening-liquor is entirely reduced. When about to serve, dish the Goulash in a timbale. : 1178—HACHIS DE BCEUF A L’AMERICAINE Cut the meat into small cubes. Also cut into dice the same weight of potatoes as of meat. Season these potatoes and toss them in butter. This done, put half their quantity into a saucepan with the meat dice, and cohere the whole with a few tablespoonfuls of tomato sauce and reduced veal gravy. Heat without allowing to boil; dish in a hot timbale; distribute the remainder of the potatoes, which should be crisply fried, over the hash, and sprinkle with a pinch of freshly-chopped parsley. 1179—HACHIS DE BCEUF PARMENTIER Bake some fine potatoes in the oven. The moment they are done, slice off a piece of their baked shell, and remove the pulp from their insides by means of a spoon handle.