Tournedos A La Bearnaise - Tournedos A La Bearnaise

Take a nice piece of lean fillet of beef and cut it, through the reverse way of the grain, into slices about a quarter of an inch thick, and from this cut neat fillets about two and a half inches long, forming then into kite shapes; place these in a well-buttered saute pan, season with a little finely-chopped eschalot, coralline pepper, and salt, and fry over a quick fire for four to five minutes, during which time turn the fillets once; then take up on a plate and wipe out the pan in which they were fried, and put into it one ounce of good glaze and a wineglassful of cooking sherry, stir till boiling; then add the pieces of meat to it, sprinkle them with sliced truffle and cooked button mushrooms, then dish up on a potato or spinach border (vol. i.) that is arranged on the dish by means of a forcing bag and large rose pipe, and serve round it a good Bearnaise sauce (vol. i.). Use for an entree for dinner or luncheon while quite hot.

Tournedos A La Chauron Tournedos A La Chauron

Take a piece of fillet of beef weighing from one and a half to two pounds; cut from it, the reverse way of the grain, some slices about one inch thick, then cut these into kite-shaped pieces about three inches long, removing any fat and skin; bat them out with a cold wet chopping-knife, and trim off the edges neatly; place the fillets on a plate, season them with salt and coralline pepper, put them in a well-buttered saute pan, place the pan on a very quick fire and saute the pieces on both sides, turning them only once during the cooking; then take up and arrange them straight down an entree dish on a puree of mushrooms or potato (vol. i.); brush the pieces of meat over with good flavoured light glaze, place a large slice of truffle on each piece, and serve with Chauron sauce (vol. i.) round the dish; sprinkle a few slices of truffle here and there on the sauce, and serve for an entree for dinner or luncheon while quite hot.

Friantines Of Marrow A L'alsace Friantines De Moelle D L'alsace

Split a beef marrow-bone, but do not break the marrow; remove the marrow from the bone and put it into cold water with a pinch of salt; put this to get hot, but do not allow it to boil; then strain the marrow and keep it in cold water till wanted, when it should be cut in slices about a quarter of an inch thick, using a hot wet knife for the purpose. Place these slices on a baking-tin or dish and mask them with the sauce prepared as below, and on the sauce place a slice or two of truffle and the same of cooked button mushrooms that are cut about an eighth of an inch thick; put aside on ice till the sauce is quite firm, then dip each slice into frying batter (vol. i.); drop them into clean boiling fat or oil and fry for three to four minutes till a nice golden colour; when cooked take up and dish on a dish-paper, stick a few strips of cut truffle and mushroom in each, sprinkle each over with a little finely-chopped parsley. These are excellent for a second-course dish or for an entree for dinner or for luncheon, and should be served while very hot.