Practical gastronomy and culinary dictionary

426. Filets de Boeuf a la Chateaubriand. — Cut two or three double fillets (middle cut), flatten and trim, season with pepper and salt, dip in sweet oil, and broil on a gridiron over a clear fire (coal or gas). Dish up in the centre of a dish, put some Parisienne potatoes, No. 545, on each side, sauce over the meat with Sauce Chateaubriand, No. 198, and serve. 427. Porterhouse Steak larded, a la Gouffe. — Cut two steaks from the sirloin about one inch in thickness. Each steak should have the undercut left on, and must be cut from the chine -bone portion. Flatten and trim a little, lard one side of each with strips of fat bacon (larding bacon), season with pepper and salt, brush over well with oiled butter, broil over a brisk fire (rather 520 RECHERCHE COOKERY. underdone), dish up, garnishing a la Gouffe, No. 290, and serve with demi-glace, No. 185. 428. — Tournedos de Boeuf a la Napoleon. — 2 to 3 lbs. fillet of beef, 2 oz. butter, 4 oz. calf s liver, 2 oz. foie gras, 2 oz. cooked tongue, 2 oz. fat bacon, 1 shallot finely chopped, 1 egg, 1 oz. meat glaze, stoned olives, 1 oz. panade, salt and pepper, Bordelaise sauce. No. 197, marrow fat. Trim the piece of fillet, and cut it in very small pieces. Grill or broil them in a little butter for about six minutes (they must not be cooked through), and place them between two boards to press and cool. Cut the liver into slices, and mince the bacon evenly. Melt a little butter, add the shallots, and fry a golden colour ; then add the bacon and liver, and toss over the fire for about five minutes ; season to taste, put on a plate, and let cool. Pound the above in a mortar, together with the tongue and foie gras, add the panade and egg, mix well, season to taste, and rub through a fine sieve. Spread one side of each fillet thickly with this farce ; stuff as many stoned olives as there are fillets with the same. Cook the fillets for a few minutes in the oven, brush over with meat glaze. Put the olives in a buttered saute- pan in the oven, and cook for six minutes. Blanch the marrow (cut into very small rounds), drain, and warm up in the Sauce Bordelaise. Dish up the fillets on a potato border, put again in the oven so as to heat them thoroughly. Put a stuffed olive and a round of marrow on each fillet, sauce over and round with well-reduced Bordelaise sauce, and serve. 429. Tournedos de Boeuf a la Moscovienne. — Choose a nice piece of tender or sirloin of beef, remove all the sinews and fat, cut it into even-sized oblong slices, flatten a little with the cutlet-bat, and lard them with small strips of larding bacon, raw ham, and truffles, so that they are inserted in alternate rows. Place the tournedos iu a flat stew^an, cover them with a few slices of fat bacon, add half a sliced onion, half a sliced carrot, and a small bunch of savoury herbs, No. 3. Season with pepper ENTREES (hot). 521