— a la Gabrielle. — Sauteed, dressed on rounds
of puff pastry of similar size, covered with light
chicken puree; garnished with truffles, green peas,
and straw potatoes ; sauce, b£arnaise and demi-
glace.
— a la Grand Hotel. — Grilled, dressed on croutons
of rice of same size, slices of foie-gras and asparagus
points ; sauce, madere.
— a la Helder. — Broiled in butter, dressed on crou-
tons, with bearnaise sauce as border of each
tournedo, and tomato puree in centre ; surrounded
with noisette potatoes.
— MacMahon. — Grilled, garnished with slices of
truffles, flageolets, and chateau potatoes ; sauce,
madere.
— Menagere. — Tournedos dressed on a border of
duchess potato (puree), centre filled with braised
carrots and turnips (olive shape), button onions, and
noisette potatoes ; sauce, demi-glace.
— a la Mercedes. — Coated with artichoke puree
and mushroom heads ; sauce, demi-glace or madere.
— Meridionale. — Grilled, garnished with sorrel,
stuffed tomatoes, green peas, and cepes ; plain gravy.
— k la Mireille . — Tournedos dressed on croutons
of brioche paste ; garnished with asparagus points ;
sauce tomate.
— Mikado. — Grilled and garnished with half a stuffed
and baked tomato on each tournedo ; sauce, madere.
— k la Monaco. — Tournedos dressed on bread
croutons spread with foie-gras farce ; garnished
with mushroom heads and slices of tongue ; demi-
glace sauce.
— Montmorency. — Tournedos placed on rice crou-
tons ; garnished with artichoke bottoms filled with
asparagus points ; plain gravy.
— Monte Carlo. — Garnished with slice of foie-gras
and truffle on top of each, and dish surrounded with
fried slices of sweetbread and fried brain ; sauce,
madere.
90 ENTREES
Toupnedos de Bceuf k la Nelson. — Par-fried
tournedos, finished in casserole .with braised button
onions, demi-glace or madere sauce, and dice of
fried potatoes.
■ — a la Nesselrode. — Garnished with chestnut
puree, potato chips, sauced round with demi-glace.
— k la Ni§Oise. — Sauteed beef fillets dressed on
croutons ; garnished with small French beans and
small tossed tomatoes ; sauce, demi-glace.
— a l’OPSay. — Tournedos dressed on croutons, gar-
nished with stoned olives, mushrooms, and chateau
potatoes ; sauce, madere.
— Othello. — Poached or fried egg on each tournedo,
with p^rigueux sauce.
— a la Parisienne. — Broiled, with a garnish of
asparagus points, noisette potatoes, and bearnaise
sauce.
— Piemontaise. — Tournedos dressed on croutons,
garnished with small timbales of rice mixed with
chopped truffles, with mushroom head on each ;
sauce, demi-glace.
• — PompadoUP. — Tournedos spread with tomato
puree, with a slice of fried ham and a slice of truffle
on top of each ; clear gravy.
— Ppince Mupat. — Small fillets of beef and slices of
raw foie-gras, of similar size, broiled separately,
dressed together on bread croutons ; garnished with
turned Spanish olives, stuffed with farce de champi-
gnons and olive-shaped potatoes baked in butter ;
sauced over with tomato and madere blended sauce.
— a la Quipinal. — Tournedos dressed on croutons,
spread with duralle or champignon puree ; garnished
with straw potatoes ; sauce, madere.
— a la Rachel. — Tournedos dressed on artichoke
bottoms, sauced over with beef marrow sauce
(moelle).
— a la Riche. — Artichoke bottoms, filled with green
peas, placed on each tournedo, with a slice of truffle
on top; sauce, chorron.
Page 51
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 Gabrielle. — Sauteed, dressed on rounds
of puff pastry of similar size, covered with light
chicken puree; garnished with truffles, green peas,
and straw potatoes ; sauce, b£arnaise and demi-
glace.
— a la Grand Hotel. — Grilled, dressed on croutons
of rice of same size, slices of foie-gras and asparagus
points ; sauce, madere.
— a la Helder. — Broiled in butter, dressed on crou-
tons, with bearnaise sauce as border of each
tournedo, and tomato puree in centre ; surrounded
with noisette potatoes.
— MacMahon. — Grilled, garnished with slices of
truffles, flageolets, and chateau potatoes ; sauce,
madere.
— Menagere. — Tournedos dressed on a border of
duchess potato (puree), centre filled with braised
carrots and turnips (olive shape), button onions, and
noisette potatoes ; sauce, demi-glace.
— a la Mercedes. — Coated with artichoke puree
and mushroom heads ; sauce, demi-glace or madere.
— Meridionale. — Grilled, garnished with sorrel,
stuffed tomatoes, green peas, and cepes ; plain gravy.
— k la Mireille . — Tournedos dressed on croutons
of brioche paste ; garnished with asparagus points ;
sauce tomate.
— Mikado. — Grilled and garnished with half a stuffed
and baked tomato on each tournedo ; sauce, madere.
— k la Monaco. — Tournedos dressed on bread
croutons spread with foie-gras farce ; garnished
with mushroom heads and slices of tongue ; demi-
glace sauce.
— Montmorency. — Tournedos placed on rice crou-
tons ; garnished with artichoke bottoms filled with
asparagus points ; plain gravy.
— Monte Carlo. — Garnished with slice of foie-gras
and truffle on top of each, and dish surrounded with
fried slices of sweetbread and fried brain ; sauce,
madere.
90 ENTREES
Toupnedos de Bceuf k la Nelson. — Par-fried
tournedos, finished in casserole .with braised button
onions, demi-glace or madere sauce, and dice of
fried potatoes.
■ — a la Nesselrode. — Garnished with chestnut
puree, potato chips, sauced round with demi-glace.
— k la Ni§Oise. — Sauteed beef fillets dressed on
croutons ; garnished with small French beans and
small tossed tomatoes ; sauce, demi-glace.
— a l’OPSay. — Tournedos dressed on croutons, gar-
nished with stoned olives, mushrooms, and chateau
potatoes ; sauce, madere.
— Othello. — Poached or fried egg on each tournedo,
with p^rigueux sauce.
— a la Parisienne. — Broiled, with a garnish of
asparagus points, noisette potatoes, and bearnaise
sauce.
— Piemontaise. — Tournedos dressed on croutons,
garnished with small timbales of rice mixed with
chopped truffles, with mushroom head on each ;
sauce, demi-glace.
• — PompadoUP. — Tournedos spread with tomato
puree, with a slice of fried ham and a slice of truffle
on top of each ; clear gravy.
— Ppince Mupat. — Small fillets of beef and slices of
raw foie-gras, of similar size, broiled separately,
dressed together on bread croutons ; garnished with
turned Spanish olives, stuffed with farce de champi-
gnons and olive-shaped potatoes baked in butter ;
sauced over with tomato and madere blended sauce.
— a la Quipinal. — Tournedos dressed on croutons,
spread with duralle or champignon puree ; garnished
with straw potatoes ; sauce, madere.
— a la Rachel. — Tournedos dressed on artichoke
bottoms, sauced over with beef marrow sauce
(moelle).
— a la Riche. — Artichoke bottoms, filled with green
peas, placed on each tournedo, with a slice of truffle
on top; sauce, chorron.