Practical gastronomy and culinary dictionary

Piece de bceuf fumee d la Piemontaise. Smoked and braised beef, with macaroni and to- matoes. Entrecote d Vltalienne. Grilled rump-steak with spinach, braised tomatoes, and mashed potatoes. Entrecote d VAllemande. Grilled rump -steak with mashed potatoes and grated horse radish. Entrecote d la Saint- Cloud. Grilled rump-steak with small patties filled with mashed green peas, beans, and young round carrots. Entrecote a la Franqaise. Grilled steak with stuffed tomatoes and fried potatoes, dumplings. Entrecote a la Bordelaise. Grilled steak with slices of beef marrow and Bor- delaise sauce. N.B.— All steaks for Entrecotes should be cut oflf from ribs of beef. RELEVES — REMOVES 129 Filet de hceuf a la Bichelieii. Braised and larded fillet of beef, garnished with stuffed tomatoes, truffles, and mushrooms. Filet de hceuf a la paysanne. Braised fillet of beef garnished with celery, turnips, carrots, and young kidney potatoes. Filet de hceuf a la Palestine. Roast larded fillet of beef garnished with braised artichokes, parsnips, and button onions. Filet de hceuf a la Louis XV. Braised larded fillet of beef garnished with stuffed fried potatoes. Filet de hoeuf a la Parisienne. Roast larded fillet of beef garnished with small marble-shaped braised potatoes. Filet de hceuf a la Strashourgeoise. Roast fillet of beef garnished with sauerkraut (pickled cabbages), rolled braised ham, Frankfort sausage, and mashed potatoes. Filet de hoe>if a Vancienne. Braised fillet of beef, garnished with slices of hard- boiled eggs, crumbed and fried, braised haricot beans, and braised lettuces. Beefsteak d'aloyau. Porterhouse steak. Filet de hceuf piqua7it. Pickled fillet of beef, braised and served with piquant sauce (see Sauces). La7igue de hceuf hraisee. Braised smoked ox-tongue. 130 PRACTICAL GASTRONOMY Boast beef a la C destine. Roast boned sirloin of beef, with baked oval- shaped potatoes and rolled stuffed pancakes, cut into one-inch pieces, which are egged, crumbed, and fried in clarified butter, and served with the potatoes. Boast beef a la Piemontaise. Roast boned ribs of beef served with cooked rice boiled in meat gra\7, spiced with saffron, and garnished with fried potatoes. B(Buf braise d la Bernoise. Braised beef with stewed nouilles and potatoes. Boast beef a la Lorraine. Roast sirloin of beef garnished with braised button onions, potatoes, and braised spring cabbages. Boast beef a la Palermo. Roast sirloin of beef (boned), garnished with braised potatoes and small stuffed vegetable marrows. Filet de bceuf a la Clairemo7it. Roast fillet of beef, larded, garnished with braised potatoes and glazed chestnuts. Filet de bo^uf a la Toscane. Roast fillet of beef, larded, garnished with artichoke bottoms stuffed, tomatoes, and small braised Brussels sprouts. Quartier d'agneau a la Flamande. Roast quarter of lamb garnished with braised turnips and small stuffed spring cabbages. RELEVES^ — REMOVES 131 Poitrme d'agneau a la Soubise. Stuffed breast of lamb with onion puree. Selle d'agneau a la Bretonne. Eoast saddle of lamb with mashed white haricot beans. Selle d'agneau a la Milanaise. Eoast saddle of lamb with macaroni and tomato puree. Selle d'agneau rotie a la Parisienne. Roast saddle of lamb with small marble- shaped fried potatoes. Crigot de mouton braise a la Soubise, Braised leg of mutton with onion puree.