Heat up thoroughly, again taking care
not to boil, and pour over the fillets, which have been
kept hot on a silver dish.
Steak Larded with Truffles and Oysters.
Get. a very tender rump steak weighing about two
pounds, and at least one and a half inches thick. Make
673 2 u
BANQUETS OF THE NATIONS
an incision in the side to near the centre, and put in
a fresh oyster which has been plumped in boiling water
for three seconds, and a small piece of truffle in another
incision close to the oyster. Do this all round as close
as possible without dividing the steak. Place on a
double griller a thin slice of second steak same size as
rump steak, and place the latter on top ; then put
another slice of second steak on top of that again, and
grill for six minutes on one side ; then turn and grill
the other side for six minutes also. Remove outer
slices of steak and brown rump steak for three minutes
on each side in front of a clear fire. See that the gravy
has been saved, which put in a pan with two table-
spoonfuls of good brown stock, the juice of a tomato,
a teaspoonful of Worcester sauce, a heaped teaspoonful
of flour, and the juice of a quarter of a lemon✪ Steak Larded with Truffles and Oysters ; bring
all to the boil, and strain over the steak. Put a piece
of Maitre d'Hotel butter on top of steak and garnish
with French beans, cauliflower, green peas, and pyramid
potatoes.
If desired, the steak may be prepared as above
(without the two outside slices), put in a greased paper
bag placed on the grid bars of a hot oven and cooked
for fifteen minutes.
Maitre d'Hotel Butter.
Put a quarter-pound of fresh butter upon a plate with
one good tablespoonful of chopped parsley, the juice
of two lemons, half a teaspoonful of salt✪ Maitre d'Hotel Butter, and a quarter
674
R.H.C.'s
teaspoonful of white pepper. Mix all well together
and keep in a cool place.
Potato Pyramids.
Slice some raw peeled potatoes about a-quarter of an
inch thick, then with a pastry cutter stamp out rounds
like five-shilling pieces, half-crowns, and shillings. Dip
each size in melted butter, sprinkle with salt, and
place one on top of the other like a pyramid. Butter
a baking tin✪ Potato Pyramids and put them on it, and bake in the oven
for an hour. They ought to be dark brown.
Iced Asparagus and Cream.
Boil a bunch of asparagus in the usual manner, after
which place it on a sieve, and when thoroughly drained
and cold place the sieve on top of ice till grass very
cold, and serve with whipped cream in a separate sauce-
bowl which has also been iced.
Roast Ortolans.
Take eight ortolans and wrap each in a vine leaf
and place on a baking tin into which you have poured
a little salted water. Push into a fierce oven for abou
five minutes, and serve with a plain salad.
Salad.
Wash two good-sized lettuces, separate the leaves,
and dry in a cloth. Pluck them into small pieces and
place in a bowl, and sprinkle with a little chopped burnet.
Put into a large wooden spoon one and a-half spoonfuls
of French vinegar and three-quarters of a spoonful of
675
BANQUETS OF THE NATIONS ✪ Salad
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Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Heat up thoroughly, again taking care
not to boil, and pour over the fillets, which have been
kept hot on a silver dish.
Steak Larded with Truffles and Oysters.
Get. a very tender rump steak weighing about two
pounds, and at least one and a half inches thick. Make
673 2 u
BANQUETS OF THE NATIONS
an incision in the side to near the centre, and put in
a fresh oyster which has been plumped in boiling water
for three seconds, and a small piece of truffle in another
incision close to the oyster. Do this all round as close
as possible without dividing the steak. Place on a
double griller a thin slice of second steak same size as
rump steak, and place the latter on top ; then put
another slice of second steak on top of that again, and
grill for six minutes on one side ; then turn and grill
the other side for six minutes also. Remove outer
slices of steak and brown rump steak for three minutes
on each side in front of a clear fire. See that the gravy
has been saved, which put in a pan with two table-
spoonfuls of good brown stock, the juice of a tomato,
a teaspoonful of Worcester sauce, a heaped teaspoonful
of flour, and the juice of a quarter of a lemon ; bring
all to the boil, and strain over the steak. Put a piece
of Maitre d'Hotel butter on top of steak and garnish
with French beans, cauliflower, green peas, and pyramid
potatoes.
If desired, the steak may be prepared as above
(without the two outside slices), put in a greased paper
bag placed on the grid bars of a hot oven and cooked
for fifteen minutes.
Maitre d'Hotel Butter.
Put a quarter-pound of fresh butter upon a plate with
one good tablespoonful of chopped parsley, the juice
of two lemons, half a teaspoonful of salt, and a quarter
674
R.H.C.'s
teaspoonful of white pepper. Mix all well together
and keep in a cool place.
Potato Pyramids.
Slice some raw peeled potatoes about a-quarter of an
inch thick, then with a pastry cutter stamp out rounds
like five-shilling pieces, half-crowns, and shillings. Dip
each size in melted butter, sprinkle with salt, and
place one on top of the other like a pyramid. Butter
a baking tin and put them on it, and bake in the oven
for an hour. They ought to be dark brown.
Iced Asparagus and Cream.
Boil a bunch of asparagus in the usual manner, after
which place it on a sieve, and when thoroughly drained
and cold place the sieve on top of ice till grass very
cold, and serve with whipped cream in a separate sauce-
bowl which has also been iced.
Roast Ortolans.
Take eight ortolans and wrap each in a vine leaf
and place on a baking tin into which you have poured
a little salted water. Push into a fierce oven for abou
five minutes, and serve with a plain salad.
Salad.
Wash two good-sized lettuces, separate the leaves,
and dry in a cloth. Pluck them into small pieces and
place in a bowl, and sprinkle with a little chopped burnet.
Put into a large wooden spoon one and a-half spoonfuls
of French vinegar and three-quarters of a spoonful of
675
BANQUETS OF THE NATIONS