Sauted Fillets Of Beef A La Paysanne Filets De Boeuf Sautes A La Paysanne

Remove any fat and skin from one and a half to two pounds of fillet of beef, cut it into slices an inch thick, and place them in a well-buttered saute pan; season with coralline pepper, salt, and a little chopped fresh mushroom, add a piece of the fat from the fillet, and saute them for five or six minutes, turning them only once during the cooking; then remove the fillets, add to the pan in which they were cooked a wineglass-ful of white wine, two tablespoonfuls of oyster liquor, the juice of one lemon, and one ounce of butter that has been mixed with half an ounce of Marshall's Creme de Riz, stir till it boils; stir into it an ounce of glaze, one dozen raw sauce oysters that have been bearded and cut into little dice shapes; dish up the fillets on an entree dish on a potato or mushroom puree (vol. i.). Pour the sauce over them, sprinkle over them some shredded French red chillies, and serve at once for breakfast, dinner, or luncheon.

Rump Steak A La Conti Baeuf A La Conti

Take a nice piece of steak, about one and a half to two inches thick, allowing about two pounds for five or six people, and by means of a sharp-pointed knife make a pocket in it from the side almost the entire length of the meat about five inches deep; place on the bottom of this pocket a puree of mushroom, then fill it up with the ragout, keeping the meat in its natural form as nearly as possible. When full, sew up the opening with a needle and string; place the steak on a dish, and season it with salad oil and salt and chopped eschalot. Put a grilliron on a brisk fire, and when it is hot place the steak on it and cook it for about twenty minutes; then take up on to the dish on which it is to be served, remove the string, brush over the steak with warm glaze, sprinkle it with grated Parmesan cheese, and brown it with the salamander; then sprinkle it with Marshall's Coralline Pepper. Serve Conti sauce (see recipe) round the dish, and garnish the steak all round and over the top (as in engraving) with turned olive potatoes (see recipe). This makes an excellent dish for a luncheon party, or in place of a joint for dinner.

Ragout For Steak A La Conti

Remove the beards from twelve sauce oysters, and cut up the latter into little dice shapes, add to this six boned Christiania anchovies that have been rubbed through a sieve, a good pint of Marshall's Coralline Pepper, two ounces of fresh warm butter mixed with one ounce of freshly-made white breadcrumbs, the juice of one lemon, one ounce of warm glaze, and a pinch of salt; mix up altogether, then use.

Grilled Rump Steak, Capsicum Sauce Boeuf Grille, Sauce Piment

Take a nice piece of tender rump steak, season it with salt and Marshall's Coralline Pepper, a little finely-chopped eschalot, a little salad oil or warm butter; put it to grill or broil, for about two pounds, say for fifteen to twenty minutes, according to the size and thickness. When the steak is cooked take it up on a hot dish, brush over with warm thin glaze, and pour round it a boiling Capsicum sauce (see recipe). Garnish each end of the steak with some braised carrots (vol. i.), that have been turned with a garnishing knife, and serve for luncheon or dinner in the place of a joint. Veal steak is excellent prepared in the same way.