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Page:Mrs Beeton's Book of Household Management.djvu/591

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RECIPES FOR COOKING BEEF

a round of marrow on each fillet, strain the Genoise Sauce over, garnish with groups of potato, over which sprinkle the parsley, then serve.

Time.—To fry, 6 to 8 minutes. Average Cost, 4s. to 4s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.

880.—FILLETS OF BEEF A LA ROSSINI. (Fr.Filets de Bœuf à la Rossini.)

Ingredients.—2 lb. of fillet of beef, ½ a lb. of chickens' livers, 2 ozs. of butter, 2 ozs. of foie gras, slices of truffle, 1 finely-chopped shallot, 1 tablespoonful of brown sauce, 1 tablespoonful of salad-oil, meat-glaze, demi-glace sauce, No. 242, salt and pepper, fried croûtes of bread.

Method.—Cut the meat into rounds 2½ inches in diameter and ½ an inch thick. Wash, dry and slice the liver. Melt 1 oz. of butter in a sauté-pan, fry the shallot slightly, add the liver, and toss over the fire for a few minutes. Drain off the butter, pound the liver in a mortar with the foie gras, the brown sauce, and a liberal seasoning of salt and pepper until smooth, then pass through a wire sieve. Heat the remaining oz. of butter and the salad-oil in the sauté-pan, fry the fillets quickly until browned on both sides, then take them up and cover one side of them with the liver farce. Brush over with meat-glaze, place on the prepared croûtes, and make thoroughly hot in the oven. Lay a slice of truffle on the top of each fillet, arrange them neatly on a hot dish, pour the demi-glace sauce round, and serve.

Time.—To fry the fillets, 5 to 8 minutes. Average Cost, 5s. to 5s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.

881.—FILLETS OF BEEF, LARDED. (Fr.Petits Filets de Bœuf Piqués.)

Ingredients.—2 or 2½ lb. of fillet of beef, larding bacon, 3 ozs. of butter ⅓ of a pint of either Espagnole or demi-glace sauce, 24 button onions, glaze.

Method.—Cut the meat into round, even-sized fillets about ½ an inch in thickness, and lard them on one side in close rows. Heat 2 ozs, of butter in a sauté-pan, put in the fillets, fry the under side for 5 minutes, then transfer the pan to a moderately hot oven, and cook for 10 minutes longer, basting well during the time. In the meantime melt the remaining oz. of butter in a small stewpan, and fry the onions brown, and just before serving mix with them 2 tablespoonfuls of either Espagnole or demi-glace sauce. Brush the fillets over with glaze, arrange them in a circle on a border of mashed potato, serve the onions in the centre, and pour round the sauce.

Time.—About 15 minutes. Average Cost, 4s. 6d. to 5s. Sufficient for 7 or 8 persons. Seasonable at any time.