Handbook of practical cookery

Five minutes before the hour expires the butter and flour must be mixed together in a small sauce-pan, to which add the stock ; and when this mixture boils, add the remainder of the catchup and the Worcestershire sauce, also the remainder of the pepper and salt, and allow all to cook for two minutes. When the timbales are done, turn them carefully out in regular order upon a large deep platter, and pour the sauce around them, taking care not to spatter the tops. NOTES. — In using catchup, caution should be exercised in the use of salt, as all catchups are highly salted in preparation. Fresh beef -steak may also be used for this dish, with the difference that uncooked meat will require a little more time over the fire. Fillet of Beef, with Sauce Hollandais.— One and onehalf pound of fillet of beef, one pound of potatoes, yolks of two eggs, one table-spoonful of cold water, one table-spoonful of cream, one ounce of butter, one half table-spoonful of lemon-juice, one half tea-spoonful of pepper, one half teaspoonful of salt. The fillet must first be cut into slices nearly an inch in thickness, place them then upon a slightly-greased gridiron, and broil over a clear fire for seven minutes, turning them constantly meantime. Take then a small tin sauce-pan, put into it the yolks of egg, pour over them the cold water, and whisk until well mixed with two forks or an egg-whisk. Add the cream, lemon -juice, and butter; season with a very little of the pepper and salt, and place the sauce-pan either in a larger sauce-pan of boiling water or over a very slow fire ; and whisk the contents until the butter melts and it rises to a froth. The slices of beef must now be arranged on a dish in a circle, the end of one piece being made to lap upon the other until the circle is complete, when the sauce should be poured over, and the whole garnished with a sprinkling of chopped parsley. Around the meat there should be now placed a row of potato balls, which must be prepared in the following manner : — Pare and wash the pound of potatoes, and cut from them with a French vegetable-cutter as many balls as the potatoes will furnish. Dry the balls well in a towel, and throw them into hot clarified fat or lard for four minutes. When fried, drain them for a moment upon a piece of kitchen-paper, and transfer them to the dish. Cutlets &-la-Mar£chal. — Five mutton cutlets, one dessertspoonful of parsley, two ounces of veal, one salt-spoonful of nutmeg, one table-spoonful of cream, one half tea-spoonful of salt, one half tea-spoonful of pepper, one half dozen mushrooms, two table-spoonfuls of bread crumbs, one egg, two ounces of clarified fat. • Chop the veal very finely, and pound it in a mortar ; rub it when pounded through a wire sieve, and add to it the BROWNED SWEET-BREADS. 101 chopped parsley, season with a very little pepper and salt and flavour with the nutmeg, and stir all to a consistency with the cream. Take the cutlets and trim them neatly, leaving on a part of the fat, and roll them in the egg, which must have been previously beaten.