Miss Parloa's kitchen companion

Have the steaks cut from the best part of the tenderloin and about an inch and a quarter thick. Rub them with a slice of onion, season with salt and pepper, and brush melted butter or olive oil over them. Broil over clear coals for ten minutes. Arrange them on a hot dish, and pour Chateaubriand sauce over them. Garnish with potato balls saute. For ten persons use five or six slices of tenderloin, one pint of sauce, and a pint and a half of potato balls. Grenadins of Fillet of Beef. Cut five slices, each about one-third of an inch thick, from the thickest part of a tenderloin of beef. Trim them into a regular shape. Lard them on one side with fine lardoons, which should be not much thicker than a match. Place them with as much regularity as possible. Season the grenadins with salt and pepper, roll them in melted butter, and lay them in a dripping-pan with the larded A Larded Grenadin. side up. Cook in a hot oven for eight minutes. Take the pan from the oven, and pour off the fat. Have two table-spoonfuls of Madeira and three of glaze heated together. Baste the grenadins with this, and return to the oven for two minutes. Arrange them on a hot dish, and pour mushroom or any rich brown sauce around them. The matter of larding is very simple, and yet many persons fail in this because they do not understand the few principles necessary for the work. In the first place, the pork must be of the right kind. It should always be firm and free from lean. The dry-salted is best when it can be obtained. The surface of the rind of the pork should be level, or nearly so. When it curves it is impossible to cut even slices from it. Measure to see how long you want the lardoons (the little strips of pork). Now cut the piece of pork this length. With a sharp knife cut off the rind, and then cut slices thick or thin, as you may desire your lar- Method of Larding Meat. . doons large or small. The slices must be cut parallel with the rind and only to the line in the pork which shows that a newer and softer layer of fat had formed beyond it. This part of the pork will not serve for lardoons, as the fibres are too loose and will break when the lardoon is drawn through the meat. Cut the slices of pork into strips that are of equal breadth on all four sides, so that the ends form a square. Great care must be taken that these strips are cut even, because if uneven there will be difficulty in drawing them through the meat. Put these lardoons into a bowl with plenty of ice and a little water. This will harden them. Put a lardoon into the needle. Run this into the article to be larded. It should go about one-third of an inch under the surface of the flesh, and the point should come out about three-fourths of an inch from the place where it went in. When the needle is nearly through, hold the end of the lardoon with one hand to prevent its being drawn farther into the meat. About one-third of the lardoon must be exposed at each end, as shown in the illustration.