— a la Proven^ale. — Grilled ; garnished with
stuffed mushrooms and tomatoes ; demi-glace or
madere sauce.
— a la Sieilienne. — Grilled ; served with rings of
fried onion ; sauce, madere.
— a la Sigurd. — Larded fillet of beef, marinated in
madere, and braised ; garnished with small potato
cassolettes filled with asparagus point puree,
sauteed artichoke bottoms cut in dice, chestnut
croquettes, and mushroom heads.
— aux truffes. — Broiled or grilled ; served with
brown sauce containing sliced truffles.
88
ENTREES
Filets de Bceuf k la Therapeia. — Broiled ;
dressed on a bed of mushroom puree, sprinkled with
finely chopped herbs, garnished with olive-shaped
fried potatoes and truffles, sauced over with nut-
brown butter and Worcester sauce.
— a la Toreador. — Grilled, rather underdone ; gar-
nished with sauteed fresh mushrooms and Spanish
pimentos ; tomato sauce.
— a la Viennoise. — Fillet or other tender lean beef
chopped finely and shaped into small fillets, fried
in butter, garnished with onion puree and fried
onion rings ; brown sauce.
— a la Wellington. — Tossed in butter over a brisk
fire, cooled and wrapped carefully in thinly rolled-
out puff paste, with a layer of “ fines herbes ’ ’ spread
over the fillets ; brush over the paste with egg-yolk
and bake in moderate oven io to 15 minutes ; dress
on potato puree (socle), garnish with green peas,
French beans, truffles, and potatoes cut in cubes
and tossed in butter.
Toupnedos de Boeuf. — Small fillets of beef,
trimmed into oval shapes, weighing about two
ounces. They are usually dressed on croutons of
fried bread. Unless otherwise stated, all tournedos are
to be broiled or tossed in butter over a fairly quick fire.
— a FArlesienne. — Tournedos dressed on croutons,
sauced over with demi-glace containing julienne
strips of celery.
— a r Alexandra. — Larded, braised and glazed ;
dressed on croutons with slice of truffle on each ;
garnished with quarters of artichokes ; sauce peri-
gueux.
— a l’Apmand. — Grilled, dressed on fried bread
croutons covered with foie-gras puree ; garnished
with souffle potatoes and slices of truffles ; sauce,
bordelaise.
— bpais4s au Celeri. — Larded fillets of beef braised
with celery, and finished in rich brown sauce ;
dressed on croutons in a circle, with celery in centre.
— k la ChasseUP. — Slightly marinated, fried in
butter, and served with chasseur sauce.
— a la Colbept. — Fried in equal parts of sweet oil
and butter, dished up in circle, centre of dish filled
with small rounds of fried potatoes ; eschalot sauce
reduced with sherry wine.
— a la Dpexel. — Grilled, dressed on fried bread
croutons coated with bearnaise sauce, border of each
fillet garnished with tomato puree, slice of truffle
in centre, and dish surrounded with straw potatoes
(pommes pailles).
BEEF
89
Tournedos de Bceuf k l’Elysee.— Slice of braised
sweetbread and mushroom head on each tournedo,
with a border of b£arnaise sauce.
— a 1’EmppesS. — Broiled in butter, dressed on fried
bread croutons, with half a grilled tomato and a
small piece of grilled marrow on each ; garnished
with asparagus points and noisette potatoes ; sauce,
p£rigueux.
— a la FavOPite. — Grilled, dressed on croutons,
with slice of foie-gras ; garnished with truffles and
asparagus points ; sauce, madere.
Page 50
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— a la Proven^ale. — Grilled ; garnished with
stuffed mushrooms and tomatoes ; demi-glace or
madere sauce.
— a la Sieilienne. — Grilled ; served with rings of
fried onion ; sauce, madere.
— a la Sigurd. — Larded fillet of beef, marinated in
madere, and braised ; garnished with small potato
cassolettes filled with asparagus point puree,
sauteed artichoke bottoms cut in dice, chestnut
croquettes, and mushroom heads.
— aux truffes. — Broiled or grilled ; served with
brown sauce containing sliced truffles.
88
ENTREES
Filets de Bceuf k la Therapeia. — Broiled ;
dressed on a bed of mushroom puree, sprinkled with
finely chopped herbs, garnished with olive-shaped
fried potatoes and truffles, sauced over with nut-
brown butter and Worcester sauce.
— a la Toreador. — Grilled, rather underdone ; gar-
nished with sauteed fresh mushrooms and Spanish
pimentos ; tomato sauce.
— a la Viennoise. — Fillet or other tender lean beef
chopped finely and shaped into small fillets, fried
in butter, garnished with onion puree and fried
onion rings ; brown sauce.
— a la Wellington. — Tossed in butter over a brisk
fire, cooled and wrapped carefully in thinly rolled-
out puff paste, with a layer of “ fines herbes ’ ’ spread
over the fillets ; brush over the paste with egg-yolk
and bake in moderate oven io to 15 minutes ; dress
on potato puree (socle), garnish with green peas,
French beans, truffles, and potatoes cut in cubes
and tossed in butter.
Toupnedos de Boeuf. — Small fillets of beef,
trimmed into oval shapes, weighing about two
ounces. They are usually dressed on croutons of
fried bread. Unless otherwise stated, all tournedos are
to be broiled or tossed in butter over a fairly quick fire.
— a FArlesienne. — Tournedos dressed on croutons,
sauced over with demi-glace containing julienne
strips of celery.
— a r Alexandra. — Larded, braised and glazed ;
dressed on croutons with slice of truffle on each ;
garnished with quarters of artichokes ; sauce peri-
gueux.
— a l’Apmand. — Grilled, dressed on fried bread
croutons covered with foie-gras puree ; garnished
with souffle potatoes and slices of truffles ; sauce,
bordelaise.
— bpais4s au Celeri. — Larded fillets of beef braised
with celery, and finished in rich brown sauce ;
dressed on croutons in a circle, with celery in centre.
— k la ChasseUP. — Slightly marinated, fried in
butter, and served with chasseur sauce.
— a la Colbept. — Fried in equal parts of sweet oil
and butter, dished up in circle, centre of dish filled
with small rounds of fried potatoes ; eschalot sauce
reduced with sherry wine.
— a la Dpexel. — Grilled, dressed on fried bread
croutons coated with bearnaise sauce, border of each
fillet garnished with tomato puree, slice of truffle
in centre, and dish surrounded with straw potatoes
(pommes pailles).
BEEF
89
Tournedos de Bceuf k l’Elysee.— Slice of braised
sweetbread and mushroom head on each tournedo,
with a border of b£arnaise sauce.
— a 1’EmppesS. — Broiled in butter, dressed on fried
bread croutons, with half a grilled tomato and a
small piece of grilled marrow on each ; garnished
with asparagus points and noisette potatoes ; sauce,
p£rigueux.
— a la FavOPite. — Grilled, dressed on croutons,
with slice of foie-gras ; garnished with truffles and
asparagus points ; sauce, madere.