Ragout For Cutlets Of Beef A La Moltke

Take one ounce of boiled Sparghetti (see recipe), cut it into one-inch lengths, also four or five cooked button mushrooms, one or two truffles cut in a similar way, and a tablespoonful of finely-shredded lean cooked ham; mix with suffi-cient thick cream to moisten, add one ounce of grated Parmesan cheese and a dust of coralline pepper, make hot in the bain-marie, and use.

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

Take some cold roast beef for this dish (that left from a previous-meal would do nicely for the purpose), and for eight to ten persons take one pound of the meat, a quarter of a pound of lightly fried fat and lean bacon, one very finely chopped raw eschalot, and four well washed and boned anchovies, a saltspoonful of Marshall's Coralline Pepper; pound these altogether till quite smooth with two tablespoonfuls of thick Brown sauce (vol. i.), and the strained juice of one lemon, or pass through a mincing machine twice, and then rub all together through a coarse wire sieve; mix with a dessertspoonful of finely-chopped parsley, one and a half ounces of freshly-made white breadcrumbs, and three raw yolks of eggs; stir up well together into a smooth consistency, and then divide it into small portions of about a dessertspoonful each and roll lightly into fine flour, then dip into whole beaten-up raw egg and into freshly made white breadcrumbs, and with a palette knife form them into cutlet shapes in thickness rather better than a quarter of an inch; place these in a frying basket and fry in clean boiling fat, of which there should be sufficient to cover them, till the bread crumbs are perfectly crisp and the cutlets a pretty golden colour. Dish up on a puree of potato, and serve with Tomato puree (vol. i.) round the base and any nice green vegetables in the centre. Serve for an entree for dinner or luncheon. Mutton or veal can be treated in the same way.

Little Creams Of Beef Pettis Pains De Boeuf

Butter some little bomb moulds, and sprinkle them all over with finely-chopped button mushrooms and raw chopped green parsley, from which all moisture has been pressed; then fill them with beef farce prepared as below, and put them in a stewpan; place a piece of paper between them and the stewpan; pour in boiling water to about three-fourths of the depth of the moulds; watch the water reboil; then draw the pan to the edge of the stove, place on the cover, and let the little creams steam for about fifteen minutes. When poached, turn out of the moulds and dish on a potato border (vol. i.), and with a forcing bag and rose pipe garnish the top of each cream, as in engraving, with a puree of potato; pour White Mushroom sauce (see recipe) round the base of the dish, and serve for an entree.

Beef Farce For Little Creams Of Beef

Pound ten ounces of lean beef till quite smooth; then pound four ounces of Panard (vol. i.), and mix both together; add two tablespoonfuls of thick reduced Espagnol sauce (vol. i), a few drops of carmine, a dust of Marshall's Coralline Pepper, a pinch of salt, one ounce of good butter, and two and a half eggs; work into a smooth paste, rub through a wire sieve, then mix in two table-spoonfuls of cream, and use by means of a forcing bag and plain pipe.