Practical gastronomy and culinary dictionary

Tete de veau a Vltalienne, Stewed calf's head in brown sauce, chopped mush- rooms, shallots, white wine, and tomato puree. Tete de veau a VIndienne. Curried calf's head dressed in a border of boiled rice. Tete de veau en fricassee. White calf s head stew or fricasseed calf s head. Tete de veau frite a la Tar tare. Boiled calf's head pieces, pickled, egged, crumbed, and fried, served with Tartare sauce. Hachis de tete de veau. Hashed calf s head. Tete de veau aux huitres. White calf s head stew with oysters. Tete de veau aux champignons. White calf s head stew with button mushrooms. BagoiU de tete de veau a VAnglaise. Stewed calf's head in brown sauce, garnished with calf s brain fritters and toasted sippets of bread. 169 BCEUF— BEEF Beefsteaks d VAnglaise. Small steaks cut off the sirloin or tenderloin of beef pared, seasoned, dipped in oiled butter, and broiled dished up with parsley butter on each, garnished with small round chipped potatoes. Beefsteaks, sauce piquante. Grilled steaks with piquante sauce. Beefsteaks, sauce tomate. Grilled steaks with tomato sauce. Beefsteaks, sauce Madere, Grilled steaks with Madeira sauce. Beefsteaks aux champignons. Grilled steaks with sliced mushrooms and brown sauce. Beefsteaks aux nouilles. Grilled steaks with stewed nouilles and brown sauce. Beefsteaks aux olives. Grilled steaks with stoned olives and brown sauce. Beefsteaks a la Colbert. Broiled steaks, with Colbert sauce, composed of Espagnole sauce, meat glaze, chopped parsley, lemon juice, Cayenne pepper, and fresh butter. 170 PRACTICAL GASTRONOMY Beefsteaks a la Brisse. Small round steaks, slightly marinated, and broiled, served with well-reduced and highly spiced tomato sauce, surrounded with small heaps of mashed turnips. Beefsteaks d la Godard. Small round steaks, grilled, served with a well- buttered demi-glace sauce, garnished with shced sweet- breads, mushroom heads, quartered artichoke bottoms, and truffles. Beefsteaks mignons a la Mirabeau. Small round steaks, basted with sweet oil and fried, served with Mirabeau sauce ; composed of veloute sauce, meat glaze dissolved, fresh butter, chopped parsley, and lemon juice. Beefsteaks a la Bardoux. Thinly cut round steaks, dipped in oiled butter, rolled in a mixture of fresh bread crumbs, finely chopped beef-marrow and parsley, salt and pepper, fried briskly, and served with maitre d'hotel sauce. Beefsteaks a la Soyer. Small thickly cut steaks, dipped in oiled butter, sprinkled with bread crumbs, finely chopped chieves parsley and seasoning, fried, and served with a well- buttered savoury herb sauce. Beefsteaks a la Parisienne. Broiled steaks surrounded with new round fried potatoes, served with maitre d'hotel butter or sauce. Beefsteaks a la Turinoise. Grilled steaks, served with small nouilles-timbales and tomato sauce. ENTBEES : B(EUF — BEEF 171 Beefsteaks a la Nivemaise. Braised steaks, served with small glazed carrots and gravy sauce. Chateaubriand d V Hotelier e. Double fillet- steak fried in butter, sauced over with a slightly buttered Bechamel sauce and a few drops of dissolved meat-extract. Chateaubriand a la Grecque. Double fillet- steak grilled, served with fried egg- plants garnished round the dish, and Madere sauce with chopped parsley.