Boston Cooking-School cook book

Broil or pan-broil a tender steak 134 inches thick for 7 minutes. Butter a plank and arrange, close to edge, a border of mashed or Duchess Potatoes (p. 432), using 3 times the recipe. Potato may be put through a pastry bag and rose tube, if desired. Remove steak to plank, put in hot oven (450° F.), and bake until steak is cooked and potatoes are brown. Spread steak with’butter, sprinkle with salt, pepper, and finely chopped parsley, and garnish as desired. Selection and Care of a Plank. Board for planked fish or steak should be of oak, one inch thick. It should be a little longer and wider than the fish or meat to be arranged on it. Brush a new plank with oil and warm in the oven before using. Potato border should come well to edge during cooking, so that wood will not scorch. If any part of plank is exposed, it should be well oiled. Wash thoroughly after using and dry slowly. Suggested Combinations for Garnishing Cauliflower, peas, and Egg Plant Timbales (p. 464). Mushroom caps fried in butter, Broiled Tomatoes (p. 481) topped with cucumber slices. ; Glazed Onions (p. 472), buttered carrot in Julienne strips, Jarvis Stuffed Peppers (p. 476), mushroom caps sautéed in butter. Mashed Potato Nests filled with peas, buttered carrot cubes, Stuffed Tomatoes (p. 482). Glazed Onions (p. 472), fried strips of green pepper. Slices of cucumber and sections of tomato with French Dressing (p. 486). Anchovies, olives stuffed with Green Butter (p. 428) and Stuffed Tomatoes (p. 482). BROILED FILLETS OF BEEF (TOURNEDOES) Have slices cut from fillet, 34 inch thick. Broil or pan-broil (p. 262) 4 or 5 minutes. Serve with Maitre d’Hotel Butter (p. 204), Mushroom Sauce (p. 196), Sauce Trianon (p. 202), Sauce Figaro (p. 202), or Mustard Sauce (p. 205). Broiled fillets may be served around a mound of Chestnut Purée (p. 459). FILLETS OF BEEF A LA MOELLE Season with salt and pepper and pan-broil 6 minutes. Remove marrow from a marrowbone, cut in 4-inch slices, poach in boiling water, and drain. Puta slice of marrow on each fillet. ‘To liquor in pan add 1 tablespoon butter, 2 tablespoons flour, and 1 cup Brown Stock (p. 144). Season with salt and pepper. Pour sauce around meat. FILLETS OF BEEF WITH STUFFED MUSHROOM CAPS 6 slices cut from fillet 1 inch thick 1 tablespoon onion 1 tablespoon butter, melted Espagnole Sauce (p. 197) 6 mushroom caps 14 cup buttered crumbs 6 mushroom stems, finely chopped Red pepper 1 tablespoon parsley Green pepper Add parsley, onion, and melted butter to chopped mushrooms. Moisten with Espagnole Sauce and fill caps. Pan-broil fillets 6 minutes. Place a mushroom cap on each, sprinkle with crumbs, and bake in hot oven (425° F.) until crumbs are brown. . Remove to serving dish, pour around Espagnole Sauce, and garnish with strips of red and green pepper cut in fancy shapes. Serves 6. FILLETS OF BEEF A LA STANLEY Pan-broil fillets. Serve on each fillet a section of banana sautéed in butter, or serve the banana sections on Hominy and Horseradish Croquettes (p. 380). To fat remaining in pan add 2 tablespoons boiling water, 4% teaspoon beef extract, and 1 tablespoon butter. Pour around beef. CHATEAUBRIAND OF BEEF Trim off fat and skin from 3 pounds of beef cut from center of fillet and flatten with a broad-bladed cleaver. Sprinkle with salt, brush over with olive oil, and broil 20 minutes. Remove to serving dish, garnish with red pepper cut in fancy shapes and parsley. Serve with Espagnole Sauce or Brown Sauce (p. 196). Serves 6. SWISS STEAK 11% pounds lean beef 34 teaspoon salt 11% tablespoons melted suet Few grains pepper 14 cup flour 1% cups hot tomatoes