Practical gastronomy and culinary dictionary

Free the fillet from skin, sinew, and fat ; trim a little, and cut into eight even-sized slices (fillets). Lard one side of each fillet with strips of bacon and strips of truffles ; butter thickly a saute-pan, range the fillets in same, clean the carrot and turnip, cut into slices, peel the onion and cut in slices. Season the fillets with pepper and salt, cover with the vegetables, herbs, peppercorns, and trimmings of bacon. Put this on the fire and broil both sides of the fillets a little ; then add the sherry and stock, cover with a lid or buttered paper, and braise in the oven for about 20 minutes. Take out the fillets, put them on a dish, and keep hot. Remove fat from the liquor, add the brown sauce, boil gently for 10 minutes and strain. Boil the Spanish onion in salted water. Peel the potatoes, cut the ends, scoop out the centre with a column cutter, prepare a mixture with the Spanish onion finely chopped, grated Parmesan cheese, breadcrumbs, egg-yolks, and 1 oz. of 33 BEEF (DU BCEUF). .1 Bibs Loin Hip Plates (C6tes> Brisket Plate Prime Ribs . Short Loin Fillet Sirloin Flank Tail Ki'lney Bayette tl'Aloyau Thick Flank Buttock Rump anil Aitchbtjne Leg ami : Shin ENTREES (hot). 517 butter. Fry the potatoes in hot fat or lard, drain and cool, then fill with the prepared stuffing. Cut the tomatoes in halves, broil slightly in butter, put a stuffed potato on the cut side of each tomato, place them on a baking-sheet, and bake for 10 minutes. Dish up the fillets on fancifully cut croutes of fried bread, brush the surface of the fillets with dissolved meat glaze, garnish round the dish with the stuffed potatoes and tomatoes. Pour a little of the sauce round the dish and serve the remainder in a sauce-boat. 423. Filets de Boeuf a rAthenlenne. — About 4 lbs. fillet of beef, larding bacon, a pint of mirepoix (carrot, turnip, onion, bayleaf, bacon, &c.), i gill Marsala wine, 1 oz. butter, 8 small cooked artichoke bottoms, 2 egg- plants (aubergines), macedoine of vegetables, ^ gill bechamel sauce. No. 167, i pint Espagnole sauce, No. 184, I gill brown stock, a little stewed rice for dishing up, salt and pepper. Trim the fillet, cut into even-sized slices about a quarter of an inch thick, flatten and pare a little, lard them with small strips of larding bacon. Put the mirepoix and butter in a saute-pan ; when hot, lay in the fillets, larded side upwards ; season with salt and pepper, put them in a hot oven until they take colour, then add the wine and stock, cover with a buttered paper, and continue cooking in the oven until the fillets are tender. Take out the fillets, remove the fat from the mirepoix, add the brown sauce, and cook over the fire for ten minutes. Skim and strain. Prepare the macedoine of vegetables with some carrots, turnips, cut with a vegetable scoop, together with some French beans and peas ; cook separately in salted water, strain, and moisten with bechamel sauce ; season to taste, and fill up the artichoke bottoms in a pile ; place them in a saute-pan in the oven to get hot. Cook the egg-plants ; cut into thick slices when cold ; egg, crumb, and fry in hot fat a golden colour. Have ready some cooked rice, nicely seasoned ; put a layer of the rice in the centre of an oblong dish, dress the fillets neatly on this, surround 518 RECHERCHE COOKERY.