(See also Chapters IV, VII, and XIV)

Grilled Fillets Of Beef A La Diable - Filets De Boeuf Grilles A La Diable

Take a piece of fillet of beef and cut it into nice round slices half an inch thick and three inches in diameter; well season them with Marshall's Coralline Pepper, salt, and chutney and salad oil; wrap each fillet in a piece of cleansed dry pork caul, brush over with whole beaten-up egg, dip each into freshly-made white bread crumbs, put them in a well-greased hot grilliron and cook before a good bright fire till a nice golden colour for about eight to ten minutes, occasionally turning them from side to side while cooking. Then take up and dish the fillets on a bed of tomatoes prepared as below, pour the prepared sauce round the base, and serve at once for an entree for dinner or as a breakfast or luncheon dish.

Tomatoes For Fillets Of Beef A La Diable

Cut some raw ripe tomatoes into slices, season them with chopped eschalot, Coralline Pepper, and finely-chopped fresh mushrooms, put them into a well-buttered saute pan, cover with a buttered paper, and cook for about ten minutes in a moderate oven; take up and use.

Sauce For Fillets Of Beef A La Diable

Take a teaspoonful of mixed English mustard, the same of French mustard, a dust of cayenne pepper, the juice of a lemon, a teaspoonful of chutney, the same of curry powder, a teaspoonful of Liebig Company's Extract of Meat, one and a half gills of Brown sauce (vol. i.), and a teaspoonful of anchovy essence; boil up altogether and use.

Fillets Of Beef A La Canadienne - Filets De Boeuf A La Canadienne

Cut a nice fillet of beef into slices about an inch thick, free them from skin and fat, make a little pocket in the centre of each and put into it a raw bearded sauce oyster that is seasoned with a little coralline pepper and about a teaspoonful of Maitre d'Hotel butter (vol. i.); tie up with cotton, season the outside with salt and salad oil and grill them in front of a quick fire for about ten minutes, turning them only once while cooking. Take up, remove the cotton, dish up the fillets on a hot dish, pour over them the prepared sauce, and serve while quite hot for dinner or luncheon.

Sauce For Fillets Of Beef A La Canadiexxe

Put into a stewpan the gravy from the oysters, a wineglassful of sherry, two finely-chopped fresh mushrooms, half an ounce of glaze, half a gill of good Brown sauce (vol. i.), one eschalot chopped fine, two Christiania anchovies rubbed through a sieve; stir all together over the fire till boiling, then simmer for five or six minutes and use.

Fillets Of Beef A La Carlsbad Filets De Boeuf A La Carlsbad

Take a piece of tender fillet of beef and cut it into slices about three-quarters of an inch thick, bat them out with a cold wet chopping-knife, trim each into neat little rounds about two inches in diameter, putting a small piece of fat with each fillet, season them with salt and coralline pepper, steep in a little warm butter, and grill or broil for ten to twelve minutes, turning them only once during the cooking. When done, take them up on a plate, brush them over with a little warm glaze, dish up en couronne on a puree of potato that has been arranged on the dish by means of a forcing bag with a large rose pipe, fill up the centre with a compote of cherries (see recipe), and serve quite hot with Carlsbad sauce round for an entree for dinner or luncheon. Venison or veal can be prepared in the same manner.