The Swedish, French, American cook book

Prepare the fillets when left over [see recipe: Stuffed Fillet of Beef a la Juliet]; stuff with chicken mousse; put on a buttered pan; cook for about five minutes — well covered — in oven. When chicken mousse is settled, take out; leave until it gets cold; roll in egg and then in bread crumbs; fry in very hot fat. Serve on a platter, one resting on top of the other, with cooked green peas around. Mince of Beef (Emince de Bceuf) a la Europeenne When beef is left over from roast beef, Beef a la Mode, etc., cut in small dices. To three cups of meat take one quart hot water; put on stove with two onions, one large carrot cut up, three tablespoons sherry, pepper and salt. (If stock is at hand, use it instead of water.) Cook on stove from one to one and a half hours, according to the tenderness of the meat. When done, dissolve one heaping tablespoon flour in half cup water; strain it to the meat; color with kitchen bouquet; simmer for about fifteen minutes, slowly (take care not to let it burn); add little more sherry to taste. When ready to serve, remove the onions and carrots; have ready some small pieces of toast on a platter. Serve on top of the toast for breakfast or luncheon. Fillet of Beef (Filet de Boeuf) a la Nemours Cut round thin slices of fillet of beef, about six inches around; spread with forcemeat; put a thin slice of cooked, well-cured ham on top; spread with forcemeat, then another slice of beef on top; cut in halves which will make each piece in a half moon shape; dip in egg and bread crumbs; fry in very hot fat. Dish up in form of a ring on a platter; pour all around white allemande sauce highly flavored with sherry. Serve with green string beans in the centre. Creamed Beef with Mushrooms in Vol-au-vent a la Valley Vol-au-Vent au Bceuf a la Creme, Champignons a la Vallee Take a sirloin steak about one and a half inches thick; remove all the fat and cut in square dices. To two pounds steak peel one pound mushrooms — if large, cut in four; if small, cut in two; if button mushrooms, leave whole. Put mushrooms and steak on stove; add one quart hot water, half cup sherry, bay leaves, pepper and salt, and let simmer slowly from one to one and a half hours until well done. In the meantime, add three onions and one carrot cut in large pieces. When the beef is done, remove the onions, car¬ rots, and bay leaves; then skim well. Put one tablespoon butter in a saucepan with two tablespoons flour; add the stock from the beef and mushrooms and more sherry — well skimmed free from all fat; stir the sauce until nice and creamy; add the mushrooms and beef; let come to a boil; then add half cup cream. [The sauce must be nice and thick.] Serve in hot vol-au-vent cases [see recipe: How to make Vol-au-vent Cases]. Garnish with parsley. Serve as an entree for luncheon, dinner, or supper. Beef with Mushrooms {Bceuf a ux Champignon) ala Europeenne Cook beef and mushrooms [see recipe: Creamed Beef with Mushrooms in Vol-au-vent a la Valley]. Serve on a hot platter with half moons of pastry all around, as an entree for luncheon, dinner, or supper. Beefsteak Pudding ( Pouding au Bifteck) a l’Americaine