Melt the butter in a saute-pan, put in the little fillets, fry over a
quick fire, slightly browning both sides. Pour off the butter, brush
over the fillets with liquid meat glaze, dish up in a row on a small
bed of mashed potatoes or peas, put a small piece of cooked marrow
on top of each fillet. Arrange the potatoes in groups round the dish,
sprinkle with some chopped parsley, sauce over the fillets with
Genoise sauce, and serve the remainder separately in a bowl or boat.
776. Toumedos a la Quirinal . — 8 small fillets of beef
(weighing about 5 ounces each), 1 tin foie gras naturel, 2 large
truffles, larding bacon, 2 oz. butter, 2 shallots, 2 small carrots (young),
1 glass sherry, 8 champignons, 1 tablespoonful Lemco (Liebig Co.'s
extract of beef), 1 gill demi-glace sauce (No. 287), 1 teaspoonful
lemon-juice, salt and pepper, Parisian potatoes (No. 767)✪ Toumedos à la Quirinal.
Flatten the fillets slightly, pare and trim them into round, flat
shapes. Insert a few strips of larding bacon in each so as to form a
star. Melt the butter in a saute-pan, when hot place in the fillets,
and cook over a quick fire for some minutes ; turn them occasionally
so that they acquire a nice brown colour on each side. Take them up,
and saute eight neat slices of foie gras in the same butter. Dress the
fillets and foie gras escalopes alternately on a round dish in the form of
a circle. Have ready a rich sauce prepared as follows:— Cut the
carrot (red part only), mushrooms (champignons), and one shallot
into small dice. Cook the carrot and one shallot in a little stock,
mince finely the other shallot, and fry in butter, add the wine,
and the other ingredients (cut in dice), cover and cook for ten
minutes, skim, add the sauce and half a tablespoonful of Lemco.
Season the sauce with pepper, salt, and a little cayenne, and flavour
with lemon-juice. Cut the truffle into slices, dissolve the remainder
of meat extract with a few drops of stock, glaze fhe slices of truffle in
this, and place them on top of the fillets. Sauce over the whole
carefully, and fill the centre with Parisian potatoes (pommes
Parisienne).
777. Coeurs de Filets de Seen/ a la Rossini. — A bout 2 1 lb.
fillet of beef, 2 oz. butter, 6 large chicken livers, 1 truffle, 8 round
pieces of fried bread, £ gill Lucca oil, 1 shallot, 2 oz. foie gras, pepper
and salt, meat glaze (No. 247), demi-glace sauce (No. 237)✪ Coeurs de Filets de Seuf à la Rossini.
Pare the fillet, cut it into slices about a quarter of an inch in
thickness, flatten and trim neatly (each slice should weigh from three
to three and a half ounces when trimmed). Put a quarter of a gill of
oil and an ounce of butter in a saute-pan. When hot, put in the
fillets, and cook over a quick fire ; they should be rather underdone
unless otherwise ordered ; they will take from five to seven minutes
at the most. When done place them on a dish, season with salt and
pepper, and brush over with meat glaze.
ENTREES CHAUDES DE VI ANDES { HOT MEAT DISHES) 291
Page 234 · 2 recipe records on this page
Presented as published in 1901. 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
Melt the butter in a saute-pan, put in the little fillets, fry over a quick fire, slightly browning both sides. Pour off the butter, brush over the fillets with liquid meat glaze, dish up in a row on a small bed of mashed potatoes or peas, put a small piece of cooked marrow on top of each fillet. Arrange the potatoes in groups round the dish, sprinkle with some chopped parsley, sauce over the fillets with Genoise sauce, and serve the remainder separately in a bowl or boat.
776. Tournedos à la Quirinal . — 8 small fillets of beef (weighing about 5 ounces each), 1 tin foie gras naturel, 2 large truffles, larding bacon, 2 oz. butter, 2 shallots, 2 small carrots (young), 1 glass sherry, 8 champignons, 1 tablespoonful Lemco (Liebig Co.'s extract of beef), 1 gill demi-glace sauce (No. 287), 1 teaspoonful lemon-juice, salt and pepper, Parisian potatoes (No. 767).
Flatten the fillets slightly, pare and trim them into round, flat shapes. Insert a few strips of larding bacon in each so as to form a star. Melt the butter in a saute-pan, when hot place in the fillets, and cook over a quick fire for some minutes ; turn them occasionally so that they acquire a nice brown colour on each side. Take them up, and saute eight neat slices of foie gras in the same butter. Dress the fillets and foie gras escalopes alternately on a round dish in the form of a circle. Have ready a rich sauce prepared as follows:— Cut the carrot (red part only), mushrooms (champignons), and one shallot into small dice. Cook the carrot and one shallot in a little stock, mince finely the other shallot, and fry in butter, add the wine, and the other ingredients (cut in dice), cover and cook for ten minutes, skim, add the sauce and half a tablespoonful of Lemco. Season the sauce with pepper, salt, and a little cayenne, and flavour with lemon-juice. Cut the truffle into slices, dissolve the remainder of meat extract with a few drops of stock, glaze the slices of truffle in this, and place them on top of the fillets. Sauce over the whole carefully, and fill the centre with Parisian potatoes (pommes Parisienne).
777. Coeurs de Filets de Boeuf à la Rossini. — A bout 2 1 lb. fillet of beef, 2 oz. butter, 6 large chicken livers, 1 truffle, 8 round pieces of fried bread, £ gill Lucca oil, 1 shallot, 2 oz. foie gras, pepper and salt, meat glaze (No. 247), demi-glace sauce (No. 237).
Pare the fillet, cut it into slices about a quarter of an inch in thickness, flatten and trim neatly (each slice should weigh from three to three and a half ounces when trimmed). Put a quarter of a gill of oil and an ounce of butter in a saute-pan. When hot, put in the fillets, and cook over a quick fire ; they should be rather underdone unless otherwise ordered ; they will take from five to seven minutes at the most. When done place them on a dish, season with salt and pepper, and brush over with meat glaze.
ENTREES CHAUDES DE VI ANDES { HOT MEAT DISHES) 291
Records on this page
Toumedos à la QuirinalCoeurs de Filets de Seuf à la Rossini