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

Take a piece of the undercut of sirloin of beef and cut it into slices about half an inch thick; bat them out with a cold wet chopping knife, trim off any skin and fat, and form them into nice round fillets; season them with salt, coralline pepper, and salad oil, cut the fat into as many pieces as you have fillets, and grill both in front of a brisk fire for about ten minutes, turning them once only while cooking. Then take up the fillets, arrange them straight down the dish, brush them over with a little warm glaze, place a piece of fat on each fillet, pour round the dish some boiling Claudine sauce (see recipe), and serve while hot for breakfast, dinner, or luncheon.

Fillets Of Beef A La Mecklenburg Filets De Boeuf A La Mecklenhurg

Take a piece of fillet of beef, and cut it into slices about half an inch thick, bat them out with a cold wet chopping-knife, removing all skin and unnecessary fat but leaving a small piece of fat attached to each, season with salt, coralline pepper, and salad oil, chopped fresh mushroom and eschalot; grill or broil for seven to ten minutes, then take up and arrange the fillets straight down a hot entree dish; pour over them a good Mecklenburg sauce (see recipe), and serve while quite hot for an entire for dinner or luncheon. Fillets of veal are excellent cooked in this way.

Little Fillets Of Beef A La Moville Petits Filets De Boeuf A La Moville

Remove all the skin and fat from a small piece of fillet of beef, and cut the meat into slices about a quarter of an inch thick, bat them out with a cold wet chopping knife, trim them into neat little fillets about one and a half inches wide, season them with coralline pepper and salt, place them in a buttered saute pan and saute them over a quick fire, turning them only once during the cooking. Then take them up, pour the fat from the pan, and put into the latter two tablespoonfuls of sherry, a tablespoonful of warm glaze, two or three finely-chopped fresh washed mushrooms, one finely-chopped eschalot, and a teaspoonful of finely-chopped parsley; boil up altogether for two or three minutes, then place in the fillets and just bring to the boil. Then dish up the fillets on a puree of potatoes with slices of cooked tomatoes (see recipe) between each fillet, garnish the centre with a ragout prepared as below, and serve with Moville sauce round the base.

Ragout For Fillets Of Beef A La Moville

Take the marrow from a fresh beef bone, blanch it and cut it in slices, and add it to one or two sliced truffles and six or eight button mushrooms; mix altogether with a little sherry, a teaspoonful of thin glaze or consomme that has been reduced to a creamy consistency, make hot together in the bain-marie, and use.

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

Take, for six to eight persons, one pound of fillet of beef, and cut it into thin slices; bat these out with a wet chopping-knife, season them with a little coralline pepper and salt, and place a thin slice of fat bacon (cut to the same shape as the fillets) on each; thinly mask this bacon with Beef farce (see vol. i.), using a forcing bag and plain pipe for it, and on the farce place a thin slice or two of button mushrooms or truffle, and roll up the fillets in cylinder shapes, with the farce, etc, inside; place in little bands of buttered paper, and tie them up with thin string to keep them in proper form. Put about one ounce of butter in a stewpan, with two or three slices of carrot and turnip, a little celery, a bunch of herbs (thyme, parsley, and bayleaf), one or two sliced onions, and six or eight peppercorns; place the fillets on the vegetables, and fry altogether for about fifteen minutes with the lid on the pan, then add a quarter-pint of good stock and put the pan in the oven; braise the fillets for one hour, occasionally basting them while cooking, then take up and remove the papers, brush the fillets over with a little warm glaze, and place them on a baking tin in the oven for another four to five minutes to get crisp; dish up as in engraving, and garnish with slices of cooked tomatoes (see recipe) round the top and between the fillets at the bottom; place' peas in the centre, and pour Espagnol sauce (vol. i.) round the base.