The Swedish, French, American cook book

Fillet of Beef ( Filet de Bceuf ) a la Ericsson Hammond Select a nice fillet of beef; cut in round pieces about five inches around and one inch thick. Then select some nice marrow bones and put some dough on each end of the bone; put on a pie plate in hot oven to roast from ten to fourteen minutes — until marrow is cooked. Put fillets on a broiler and broil on a quick fire; sprinkle with pepper and salt; arrange on round pieces of toast. Take the marrow bone; scoop out the marrow; put part of it on top of each fillet; then put on top of each fillet a chestnut that has been cooked and glazed with a white allemande sauce; put a puree of chestnuts in the centre, and in the centre of the puree raise a marrow bone that has been cooked and scraped and decorated with Spanish pepper all around and a bunch of parsley at the top. Garnish with parsley all around. Serve for luncheon or supper with potatoes and green vegetables. Braised Beef {Bceuf braise) a l’Americaine Select nice piece from the round of beef — from five to seven pounds; put in frying pan with bacon fat and butter and brown; then put in a stewing pot. Put into the pan that the meat has been browned in two heaping tablespoons flour; stir until well dissolved; add four cups water, one cup tomato juice, pepper and salt to taste, and some kitchen bouquet to color the gravy. When nice and smooth strain it over the meat; put on stove with some onions, carrots, and four bay leaves and let simmer slowly for two to two and a half hours, according to size of the beef. When done, remove all fat from the gravy; add half cup sherry, and if the gravy is not sufficiently brown, color with kitchen bou¬ quet or beef extract. Put the meat on a platter and strain the gravy over. Serve with potatoes and vegetables as a joint for dinner. Braised Fillet of Beef with Mushrooms a la Lincoln Filet de Bceuf braise, aux Champignons, a la Lincoln Select a nice fillet of beef according to the number of people to be served; remove part of the fat; then remove the fat from top of the fillet; split the thin skin on the top and roll fat to each side of fillet. Put in a pan with carrots, onions, sherry, pepper, and salt; lard with strips of bacon or salt pork on the top; put in oven and cook a three-pound fillet from thirty-five to forty minutes, basting it a few times with the juice from the pan. W hen ready, put on a hot platter; carve from the large end of the fillet, leaving part of it uncarved. Serve with a rich brown mushroom sauce all around as a joint for dinner, with green vegetables and potatoes. This is generally used for dinner parties. Fillet of Beef with Bananas a la Ericsson Hammond Filet de Bceuf aux Bananes, a la Ericsson Hammond Cut steak or fillet of beef in round pieces about five to six inches around and about one inch thick; sprinkle with pepper and salt, and broil — take care not to broil them too much; arrange on round slices of toast with string beans in the centre; garnish with small cups of carrots that have been cooked and filled with allemande sauce; sprinkle with little truffles on top and decorate with fried bananas all around, coming from the centre in between each fillet and twisted all around the fillet down to the platter. Serve as a luncheon (or Sunday supper) dish with potatoes.