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

Take for five or six persons a piece of lean fillet of beef weighing about one and a half pounds, cut it into slices about one inch thick by two and a half inches wide, and bat these out with a cold wet knife; trim off any fat and skin with a small pointed knife and make an incision in the centre of each fillet sufficiently large to hold a raw bearded oyster that is seasoned with a little finely-chopped parsley and a tiny dust of Marshall's Coralline Pepper and a small piece of good glaze about half the size of a small Spanish nut; lard the top part of each fillet with finely-cut lardons of bacon, trim them evenly, then place the oyster and glaze inside the incisions, and fill up the spaces, by means of a forcing bag and a small plain pipe, with a beef farce (vol. i.); then dip the fillets in warm butter, place them on a grilliron and grill for six to eight minutes, then place the grill on a baking tin and put it in a quick oven; let it remain for about ten minutes, then take up, brush the fillets lightly over with warm glaze, and dish up straight down the centre of a hot entree dish, on a puree of chestnuts (see recipe, vol. i. page 34); pour Sardou sauce round the dish, and serve for an entree-for dinner.

Little Fillets Of Beef A La Valais - Petits Filets De Boeuf A La Valais

Cut some very small round slices from the fillet of beef, bat them out with a knife, dipping it occasionally in cold water to prevent the meat sticking to it; then trim the fillets neatly, and season them with a little salt and pepper, and pique them with truffle and mushroom and bacon; place them in a well-buttered saute pan and saute them lightly on the under side for four or five minutes, then place them in the oven to finish cooking for the same time with a buttered paper over, then dish them up on a border of puree of mushrooms (vol. i.) or any nice vegetables, such as a puree of spinach (vol. i.), etc.; place a little round piece of foie gras on the top of each fillet of beef, and on the foie gras a slice of truffle; serve round the base a good Espagnol sauce (vol. i.), with two or three shredded truffles added when just about to serve. This can be served for dinner or luncheon.

Outlets Of Beef A La Moltke Cotelettes De Boeuf A La Moltke

Take half a pound of raw lean fillet of beef, a quarter pound of lean cooked ham or tongue, two capsicums freed from pips, four ounces of panard, one tablespoonful of thick Brown sauce (vol. i.), and one ounce of butter; pound the meat till quite smooth, season with a little salt and a dust of Marshall's Coralline Pepper, then pound the other in-gredients and mix altogether with three whole raw eggs; colour with a few drops of carmine, and rub through a wire sieve. Butter some cutlet tins, fill them with the prepared mixture by means of a forcing bag and pipe, smooth each over with a hot wet knife, place the moulds in a saute pan on a fold of paper, cover with a buttered paper, surround with water to cover the bottoms of the moulds; place the pan in the oven and poach the cutlets for about fifteen minutes, then turn them out, dish on a border of Farce or Potato (vol. i.), mask them over with Moltke sauce, serve with the prepared ragout in the centre for dinner or luncheon.