Fillet Of Beef A La Jussienne Filet De Boeuf A La Jussienne

Remove all the unnecessary fat from a fillet of beef and lard the top with lardons of fat bacon; trim these evenly with a pair of scissors, and tie the fillet up with pieces of thin string. Put into a stewpan the vegetables, etc, as for'Fillet of Beef with Salsifies,' cover over with a buttered paper, put the lid on the pan and stand it on the stove for fifteen to twenty minutes, then add a quarter-pint of sherry and a quarter-pint of good stock, and cook in a moderate oven, allowing twenty minutes for each pound of meat after the gravy lias boiled; during cooking keep it well basted, and add more stock as that in the pan reduces. When cooked put the fillet on a baking-tin. brush it over with a little thin warm glaze, return it to the oven for about ten minutes; then remove the strings, put two or three hatelet skewers in the fillet, and dish up and garnish with slices of cooked tomatoes (see recipe). button mushrooms, small braised button onions, and braised lettuce (vol. i. page 257), and serve with sauce prepared as below in a sauceboat.

Sauce For Fillet Of Beef A La Jussienne

Take the gravy from the braised fillet, removing all the fat, and put it into a stewpan with the pulp of three tomatoes (made by passing them through a sieve), one ounce of glaze, half-pint of Brown sauce (vol. i.), and a quarter-pint of sherry; boil this down to a quarter-part, tammy, and mix with two or three fresh mushrooms that have been washed and chopped fine, and a few drops of carmine; reboil for ten minutes, then tammy, and use.

Fillet Of Beef A L'ostende Filet De Boeuf A L'ostende

Trim and lard thickly with lardons of fat bacon a piece of fillet of beef, allowing about five pounds to twelve persons; trim the lardons neatly, and tie up the fillet with string across the top in three or four places. Butter a stewpan well at the bottom and put in it the vegetables, etc, for braise as in ' Fillet of Beef with Salsifies,' put the meat on these and fry with a buttered paper over for about fifteen to twenty minutes; then add about a quarter-pint of stock, place the stewpan in the oven, and let it remain for two and a half to three hours, adding more stock occasionally as that in the pan reduces, "When cooked take up the fillet, brush it over with warm glaze, and put on a baking-tin in the oven to crisp for about fifteen minutes; then take up and cut it in slices, and then re-arrange it in its original shape. It must only be cut when about to be served. Dish up on a hot dish, pour the ragout and sauce (as below) completely over it. and serve up very hot for a remove for dinner or luncheon.

Ragout And Sauce Fob Fillet Of Beef A L'ostende

Put one pint of Brown sauce (vol. i.) in a stewpan with a teaspoonful of Bovril, a dust of coralline pepper, a pinch of castor sugar, one and a half wineglassfuls of sherry, and one or two freshly-cut mushrooms that have been cut and washed; boil these together for about twenty minutes, keeping well skimmed while boiling, then tammy and add to it twenty-five Spanish olives (that have been turned and cooked in stock for about three-quarters of an hour), a quarter-pound of the middle part of cooked tongue cut in little square pieces, four or five sliced truffles, about a dozen tinned or fresh button mushrooms, and the fresh marrow from a marrow-bone that has been put into cold water, just scalded and cut in slices about an eighth of an inch thick. The marrow must not be added to the sauce until it is quite ready to serve over the fillet.