Tomatoes For Fillet Of Beef A La Touraine

Peel and slice some ripe tomatoes and remove the pips; put the slices into a buttered saute pan, season them with salt and pepper, put a buttered paper over, and cook in a moderate oven for ten to fifteen minutes; then dish up, sprinkle with chopped parsley, and use.

Artichoke Bottoms For Fillet Of Beef A La Touraine

Open a tin of artichoke bottoms and stand it on the stove until the contents become hot, then turn out, drain from the liquid, and fill each bottom with a puree of mushrooms (vol. i.), using a forcing bag with a large plain pipe; arrange them at regular intervals round the dish, and place between each some slices of marrow and some slices of tomato.

Larded Fillet Of Beef With. Tomato Puree Filet De Boeuf Pique Au Puree De Tomates

Take three or four pounds of fillet of beef, trim off all the unnecessary fat and skin from it, and lard the top part of the fillet with fat bacon cut in strips about two inches long; put three or four lines of larding according to the size of the fillet, trim the lardons, and tie up the fillet in three or four places. Then prepare a braise as for ' Fillet of Beef with Salsifies,' and fry for about twenty minutes with a buttered paper over[; then add about a quarter of a pint of stock, and put in the oven to braise for about two hours, keeping it constantly basted over the paper, and adding more stock as that in the pan reduces; then take up, remove the strings, brush over with warm glaze, and put in the oven for about fifteen minutes to crisp. Then take up on a hot dish, brush over again with glaze, and garnish with scraped horseradish and the Tomato puree (vol. i.) round the dish.

Sirloin Of Beef A La Pompadour - Aloyau De Boeuf A La Pompadour

Take a piece of well-hung sirloin of beef, trim it neatly, remove all the unnecessary fat, and skin the top side half the depth of the meat, then lard the skinned part with lardons of fat bacon in four or five rows according to the size of the sirloin, tie it up to keep it in a nice form, put it into a well-buttered braising pan and braise with vegetables, etc, as Fricandeau of Beef (vol. i. page 162). When cooked, take up, brush over with a little warm glaze, remove the string and place the beel on a hot dish; garnish round with Turnip Cups (see recipe) and bunches of cooked carrots and turnips: pour the sauce round the dish, and serve for a remove for dinner or luncheon.

Sauce For Sirloin Of Beef A La Pompadour

Take the gravy from the braise, remove all the fat, and mix with the gravy two ounces of tomato pulp that has been mixed on to two ounces of butter and one and a half ounces of arrowroot; stir all together till it boils, colour with a few drops of carmine, flavour with a wineglassful of sherry and a pinch of Marshall's Coralline Pepper.