The table

500. Minced Beef a la Provencale. — Cut into small slices a piece of beef weighing one pound and a half, put them in a saucepan with two tablespoonfuls of oil and two medium-sized, chopped onions; brown them together for five minutes, then add two tablespoonfuls of flour, and cover with a pint and a half of white broth (No. 99). Stir. well and put in two cut-up tomatoes, two crushed cloves of garlic, and six finely shred mushrooms ; season with a good pinch of salt and a pinch of pepper; place the lid on the pan. Let cook for twenty minutes, then dress on a hot dish. Arrange six heart-shaped croutons (No. 133) around the dish, and serve. 501. Minced Beef il la Portugaise. — The same as for the above, only leaving out the mushrooms, and garnishing with six timbales prepared as follows : thoroughly clean the interiors of six small timbale-molds, then butter them well inside. Fill them up half their height with hot, boiled rice, well pressed down, so that when unmolding they will hold perfectly firm. Place them in the hot oven for two minutes. Unmold and arrange them around the dish at equal distances ; dress six small, hot, roasted tomatoes (No. 1028), one on top of each column of rice, and then serve. 502. Minced Beef a la Catalan. — Proceed as for No. 500, browning the meat in oil, and adding two very finely chopped shallots, one onion, and a green pepper cut into pieces. When well browned, after five minutes, put in a pint of Espagnole sauce (No. 151), half a pinch of salt, and the same of pepper. Cook again for fifteen minutes and serve, with a tea- .spoonful of chopped parsley strewn over. 503. Broiled Tenderloin Of Beef. — Procure two and a half pounds of tenderloin of beef; pare, cut it into three equal parts, flatten a little, then place them on a dish, and besprinkle with a pinch of salt, and the same of pepper. Baste them with one teaspoonful of sweet oil; roll them well', and put them on the broiler on a moderate fire ; let cook for five minutes on each side; then place them on a hot dish, and use any kind of sauce or garnishing desired. All broiled tenderloins are prepared the same way. 504. Broiled Tenderloin a la Cheron. — Broil three tenderloin steaks, as for No. 503; lay them on a dish on the top of a gill of hot Bearnaise sauce (No. 166), place on each steak one hot artichoke-bottom filled with hot Macedoine (No. 1032), pour just a little meat-glaze (No. 141) over, and serve. 505. Tenderloin a la Nivernaise. — Broil three tenderloin steaks, as for No. 503; put them on a hot dish, with half a pint of garnishing of mushroom sauce (No. 230); lay six poached eggs (No. 404) on top, arid serve. 506. Tenderloin a la Florentin. — Prepare three fillets the same as for No. 503; pour a gill of hot Madeira sauce (No. 185) over the steaks, and garnish with three hot artichokes a, la Florentin (No. 903), and serve. 507. Tenderloin ji la Trianon. — Broil three fillets, as for No. 503; pour half a pint of Bearnaise sauce (No. 166) over, and garnish with four slices of truffles on each; also a little meat-glaze (No. 141), and serve.