The Swedish, French, American cook book

How to Make Carrot Cups. Select a nice large carrot; scrape and wash well; cut pieces about one and a quarter inches in height all the same size; peel with the French fluted knife; scoop out with the little potato scoop, leaving only a thin shell; put them in bottom of a pan; cover with water, add some salt, and cook until nice and tender. When tender, put on a plate; fill with rich allemande sauce flavored with sherry, and sprinkle with truffles on the top. How to Fry Bananas. For six fillets take three bananas; peel and split in halves lengthwise; put in a pan with some butter, sugar, and fat; cook on a quick fire until golden brown. Fillet of Beef (Filet de Bceuf) alaFrangaise Select nice tender fillets; cut in slices about one inch thick; sprinkle with pepper and salt; broil. Arrange on round pieces of toast with Maitre d’Hotel sauce and marbles of French fried potatoes. Fillet of Beef ( Filet de Bceuf) a l’ltalienne Cut a fillet of beef in diamond shapes about three-quarters inch thick; sprinkle with pepper and salt; dip in egg and bread crumbs and fry in boiling hot fat. When ready, arrange on a hot platter (one resting on top of the other) with a brown Italienne sauce all around. Fillet of Beef (Filet de Bceuf ) a la Macedoine r ' Cut round pieces of fillet of beef about one inch thick; put one tablespoon butter in a frying pan to get hot; put fillets in pan; sprinkle with pepper and salt, and fry over a very hot fire. When done, arrange on a platter, one fillet resting on top of the other; remove fat from the sauce; put about four tablespoons of rich stock in the pan, and one tablespoon butter. When the butter is melted pour this over the fillets and put macedoine vegetables all around; garnish with parsley. Serve for luncheon or dinner. Fillet of Beef (Filet de Bceuf) a la Lyonnaise Fry round pieces of fillet of beef [see recipe: Filet de Boeuf a la Macedoine]. Arrange on a platter, one resting on top of the other, and pour all around a rich onion sauce. Fillet of Beef with Mushrooms a la Barnegat Filet de Boeuf, aux Champignons, a la Barnegat Cut round fillets of beef about six inches around and one inch thick; put on a broiler; sprinkle with pepper and salt; broil until nice and pink. Put on round pieces of buttered toast and pour all around a nice rich mushroom sauce; garnish with parsley. Serve for luncheon or supper. Stuffed Fillet of Beef with Chicken a la Juliet Filet de Boeuf, farci de Poulet, a la Juliet If a roasted fillet is left over from the meal before, cut in pieces about two and a half inches across and three inches around; spread with chicken mousse all around; put on a buttered pan; decorate with a waved strip of mousse across, and a thin strip of truffles on top of the mousse; put in oven and cook from six to eight minutes — well covered — with some sherry. When done, arrange on hot slices of tomato with a brown truffle sauce. Serve as an entree for dinner. Stuffed Fried Fillet of Beef with Peas Filet de Boeuf farci et frit, aux Petits Pois