783. Tournedos d la Madeleine. — Cut eight slices of fillet
of beef, of equal size, each weighing about a quarter of a pound ;
beat them a little and trim them neatly. Prepare as many croutons
of bread, the same size as the tournedos ; fry them in clarified butter
and drain. Warm up in a small earthen pan three ounces of meat
glaze, work in with a wooden spoon gradually four ounces of fresh
butter ; work vigorously until it resembles a light creamy substance,
adding in the meantime the juice of one large lemon, one shallot, a
sprig of tarragon, one of chervil, one of chive, and a few sprigs of
parsley, all chopped very fine ; season with salt, pepper, and a little
cayenne. Parboil about two ounces new kidney potatoes, previously
scraped ; drain and fry them in butter a nice light yellow ; season
with salt and pepper, and when done sprinkle with a little chopped
parsley. Put a little butter in a saute-pan ; when hot, add the
tournedos ; let them brown one side, then turn and let brown the
other side, over a quick fire ; now season with pepper and salt, dish
up each on a crouton of bread, place them on a dish, put the potatoes
round the tournedos in rows ; put a dessertspoonful of the prepared
butter over the top of each, leaving a little space in the centre for a
few drops of dissolved meat glaze ; serve quickly.
784. Tournedos de JBoeuf d la Moscovienne. — Choose a
nice piece of tender loin or sirloin of beef, remove all the sinews and
fat, cut it into even-sized oblong slices, flatten a little with the cutlet-
bat, and lard them with small strips of larding-bacon, raw ham, and
truffles, so that they are inserted in alternate rows. Place the
tournedos in a flat stewpan, cover them with a few slices of fat bacon,
add half a sliced onion, half a sliced carrot, and a small bunch of
savoury herbs (No. 2). Season with pepper and salt, moisten with a
gill of white wine and a gill of brown stock (No. 87). Cover and
cook briskly over the fire from fifteen to twenty minutes. Drain the
tournedos, remove the bacon, add half a pint of Espagnole sauce
(No. 236), and a dessertspoonful of grated horseradish to the fond.
Let all reduce well and strain into a small stewpan. Remove all fat,
and finish the sauce with a pinch of caster sugar and an ounce of
fresh butter✪ Tournedos de Boeuf à la Moscovienne, worked in bit by bit ; keep the sauce warm. Glaze and
dish up the tournedos, garnish with alternate groups of button mush-
rooms, previously warmed in well-reduced stock, and medium-sized
stuffed onions (No. 785). Pour the sauce over the garnish (not over
the meat), and serve.
785. Stuffed Onions a la Moscovienne. — Peel eight to ten
medium-sized onions, parboil them in salted water, with a small piece
of butter. Drain on a cloth, and cool. Carefully scoop out the
centre part of each onion, and chop very fine, with about half its
quantity of mushrooms. Put it in a stewpan, with a handful of bread-
crumbs, season with pepper, salt, and a little grated nutmeg, moisten
with a little Espagnole sauce✪ Stuffed Onions à la Moscovienne (No. 48), mix well, and stuff the centre
of the onions with sauce. Place them on a buttered saute-pan,
294
THE NEW CENTURY COOKERY BOOK
sprinkle the top with fresh bread-crumbs, put a small bit of butter
on each one, and bake in a moderate oven a golden colour. Time to
bake, about half an hour.
Page 237 · 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
783. Tournedos d la Madeleine. — Cut eight slices of fillet of beef, of equal size, each weighing about a quarter of a pound ; beat them a little and trim them neatly. Prepare as many croutons of bread, the same size as the tournedos ; fry them in clarified butter and drain. Warm up in a small earthen pan three ounces of meat glaze, work in with a wooden spoon gradually four ounces of fresh butter ; work vigorously until it resembles a light creamy substance, adding in the meantime the juice of one large lemon, one shallot, a sprig of tarragon, one of chervil, one of chive, and a few sprigs of parsley, all chopped very fine ; season with salt, pepper, and a little cayenne. Parboil about two ounces new kidney potatoes, previously scraped ; drain and fry them in butter a nice light yellow ; season with salt and pepper, and when done sprinkle with a little chopped parsley. Put a little butter in a saute-pan ; when hot, add the tournedos ; let them brown one side, then turn and let brown the other side, over a quick fire ; now season with pepper and salt, dish up each on a crouton of bread, place them on a dish, put the potatoes round the tournedos in rows ; put a dessertspoonful of the prepared butter over the top of each, leaving a little space in the centre for a few drops of dissolved meat glaze ; serve quickly.
784. Tournedos de JBoeuf d la Moscovienne. — Choose a nice piece of tender loin or sirloin of beef, remove all the sinews and fat, cut it into even-sized oblong slices, flatten a little with the cutletbat, and lard them with small strips of larding-bacon, raw ham, and truffles, so that they are inserted in alternate rows. Place the tournedos in a flat stewpan, cover them with a few slices of fat bacon, add half a sliced onion, half a sliced carrot, and a small bunch of savoury herbs (No. 2). Season with pepper and salt, moisten with a gill of white wine and a gill of brown stock (No. 87). Cover and cook briskly over the fire from fifteen to twenty minutes. Drain the tournedos, remove the bacon, add half a pint of Espagnole sauce (No. 236), and a dessertspoonful of grated horseradish to the fond. Let all reduce well and strain into a small stewpan. Remove all fat, and finish the sauce with a pinch of caster sugar and an ounce of fresh butter, worked in bit by bit ; keep the sauce warm. Glaze and dish up the tournedos, garnish with alternate groups of button mushrooms, previously warmed in well-reduced stock, and medium-sized stuffed onions (No. 785). Pour the sauce over the garnish (not over the meat), and serve.
785. Stuffed Onions a la Moscovienne. — Peel eight to ten medium-sized onions, parboil them in salted water, with a small piece of butter. Drain on a cloth, and cool. Carefully scoop out the centre part of each onion, and chop very fine, with about half its quantity of mushrooms. Put it in a stewpan, with a handful of breadcrumbs, season with pepper, salt, and a little grated nutmeg, moisten with a little Espagnole sauce (No. 48), mix well, and stuff the centre of the onions with sauce. Place them on a buttered saute-pan,
sprinkle the top with fresh bread-crumbs, put a small bit of butter on each one, and bake in a moderate oven a golden colour. Time to bake, about half an hour.
Records on this page
Tournedos de Boeuf à la MoscovienneStuffed Onions à la Moscovienne