and salt, moisten with a gill of white wine and a gill of
brown stock, No. 83. Cover and cook briskly over the
fire from fifteen to twenty minutes. Drain the tournedos,
remove the bacon, add half a pint of Espagnole sauce.
No. 184, and a dessert-spoonful of grated horse-
radish to the fond. Let all reduce well and strain into
a small stewpan. Remove all fat and finish the sauce,
with a pinch of castor sugar and an ounce of fresh
butter, worked in bit by bit ; keep the sauce warm. Glaze
and dish up the tournedos, garnish with alternate groups
of button mushrooms, previously warmed in well-reduced
stock, and medium-sized stuffed onions {See Chapter X.).
Pour the sauce over the garnish (not over the meat),
and serve.
430. Tournedos a la Madeleine.— Cut eight shces of
fillet of beef, of equal size, each weighing about a quarter
of a pound ; beat them a little and trim them neatly.
Prepare as many croutons of bread, the same size as the
tournedos ; fry them in clarified butter and drain. Warm
up in a small earthen pan three ounces of meat glaze,
work in with a wooden spoon gradually four ounces of
fresh butter ; work vigorously until it resembles a light
creamy substance, adding in the meantime the juice
of one large lemon, one shallot, a sprig of tarragon, one
of chervil, one of chive, and a few sprigs of parsley, all
chopped very fine ; season with salt, pepper, and a little
cayenne. Parboil about two ounces new kidney pota-
toes, previously scraped ; drain and fry them in butter
a nice light yellow ; season with salt and pepper, and
when done sprinkle with a little chopped parsley. Put
a little butter in a saute-pan ; when hot, add the tour-
nedos ; let them brown one side, then turn and let
brown the other side, over a quick fire ; now season with
pepper and salt, dish up each on a crouton of bread,
place them on a dish, put the potatoes round the tour-
nedos in rows ; put a dessert -spoonful of the prepared
butter over the top of each, leaving a little space in the
centre for a few drops of dissolved meat glaze ; serve
quickly.
622 BECHERCHE COOKERY.
431. Filets Mignons a la Beauflfremont. — 2 lbs.
fillet of beef, 1 egg, 2 oz. fresh butter, fresh bread-
crumbs, ^ lb. macaroni, 1 oz. grated cheese, 3 truffles,
2 oz. meat glaze, 1 pint tomato sauce, 1 gill Madere
sauce, pepper, and salt.
Cut about eight small slices from the fillet, trim
them neatly, season with pepper and salt, dip in beaten
egg, and crumb them. Melt the butter in a saute-pan ;
when hot, put in the fillets and bake in a hot oven for
about fifteen minutes ; turn them occasionally. Have
ready some macaroni blanched in salted water, let
them boil in a little stock until tender, and finish with
tomato sauce and grated cheese. Dress the fillets en
couronne on a round dish ; place the macaroni in the
centre. Cut the truffles into thin strips, sprinkle over
the macaroni, reduce the remainder of tomato sauce
with the Madere sauce and meat glaze, and serve
with the dish.
432. Filets Mignons a la Dauphin e. — 2 J lbs. fillet
of beef, 1 small onion, 1 small carrot, 1 bouquet of
herbs, 1 glass Chablis, \ gill oil, 1| oz. butter, pepper
and salt, larding bacon, f lb. potato puree, 2 oz.
cooked chicken meat, 1 traffle, a handful cooked spinach,
1 gill tomato sauce, 6 potato croquets {a la Dauphine),
1 glass sherry, a handful cooked rice, 6 small artichoke
bottoms.
Page 225
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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and salt, moisten with a gill of white wine and a gill of
brown stock, No. 83. Cover and cook briskly over the
fire from fifteen to twenty minutes. Drain the tournedos,
remove the bacon, add half a pint of Espagnole sauce.
No. 184, and a dessert-spoonful of grated horse-
radish to the fond. Let all reduce well and strain into
a small stewpan. Remove all fat and finish the sauce,
with a pinch of castor sugar and an ounce of fresh
butter, worked in bit by bit ; keep the sauce warm. Glaze
and dish up the tournedos, garnish with alternate groups
of button mushrooms, previously warmed in well-reduced
stock, and medium-sized stuffed onions {See Chapter X.).
Pour the sauce over the garnish (not over the meat),
and serve.
430. Tournedos a la Madeleine.— Cut eight shces of
fillet of beef, of equal size, each weighing about a quarter
of a pound ; beat them a little and trim them neatly.
Prepare as many croutons of bread, the same size as the
tournedos ; fry them in clarified butter and drain. Warm
up in a small earthen pan three ounces of meat glaze,
work in with a wooden spoon gradually four ounces of
fresh butter ; work vigorously until it resembles a light
creamy substance, adding in the meantime the juice
of one large lemon, one shallot, a sprig of tarragon, one
of chervil, one of chive, and a few sprigs of parsley, all
chopped very fine ; season with salt, pepper, and a little
cayenne. Parboil about two ounces new kidney pota-
toes, previously scraped ; drain and fry them in butter
a nice light yellow ; season with salt and pepper, and
when done sprinkle with a little chopped parsley. Put
a little butter in a saute-pan ; when hot, add the tour-
nedos ; let them brown one side, then turn and let
brown the other side, over a quick fire ; now season with
pepper and salt, dish up each on a crouton of bread,
place them on a dish, put the potatoes round the tour-
nedos in rows ; put a dessert -spoonful of the prepared
butter over the top of each, leaving a little space in the
centre for a few drops of dissolved meat glaze ; serve
quickly.
622 BECHERCHE COOKERY.
431. Filets Mignons a la Beauflfremont. — 2 lbs.
fillet of beef, 1 egg, 2 oz. fresh butter, fresh bread-
crumbs, ^ lb. macaroni, 1 oz. grated cheese, 3 truffles,
2 oz. meat glaze, 1 pint tomato sauce, 1 gill Madere
sauce, pepper, and salt.
Cut about eight small slices from the fillet, trim
them neatly, season with pepper and salt, dip in beaten
egg, and crumb them. Melt the butter in a saute-pan ;
when hot, put in the fillets and bake in a hot oven for
about fifteen minutes ; turn them occasionally. Have
ready some macaroni blanched in salted water, let
them boil in a little stock until tender, and finish with
tomato sauce and grated cheese. Dress the fillets en
couronne on a round dish ; place the macaroni in the
centre. Cut the truffles into thin strips, sprinkle over
the macaroni, reduce the remainder of tomato sauce
with the Madere sauce and meat glaze, and serve
with the dish.
432. Filets Mignons a la Dauphin e. — 2 J lbs. fillet
of beef, 1 small onion, 1 small carrot, 1 bouquet of
herbs, 1 glass Chablis, \ gill oil, 1| oz. butter, pepper
and salt, larding bacon, f lb. potato puree, 2 oz.
cooked chicken meat, 1 traffle, a handful cooked spinach,
1 gill tomato sauce, 6 potato croquets {a la Dauphine),
1 glass sherry, a handful cooked rice, 6 small artichoke
bottoms.