Fillets Of Beef A La Parisienne Filets De Boeuf A La Parisienne

Take a piece of the sirloin of beef, and out the undercut into slices about one and a half or two inches thick; bat these out with a cold wet cold wet chopping-knife, remove all unnecessary skin and fat, and trim each piece into nice neat rounds. Put them on a plate, season them with salt, pepper, and salad oil, and allow the fillets to lie in this for aboutone hour before cooking; grill or broil at a clear tire for about fifteen minutes, basting the fillets occasionally with a little warm butter; when cooked, take up the fillets,, brush them over with a little warm glaze,place, the, fillets on a hot dish,arrange in the centre of each fillet a tomato prepared as below, and serve with the sauce round the dish for a remove for dinner or luncheon, always serving very hot.

Sauce For Fillets Of Beef A La Parisiexne

Put into a stew-pan two wineglassfuls of sherry, a tablespoonful of lemon juice, a pinch of castor sugar, a good dust of coralline pepper, two chopped fresh mushrooms, one chopped eschalot, one saltspoonful of Liebig Company's Extract of Meat, and half a pint of good flavoured Brown sauce (vol. i.); reduce a quarter-pint, keep skimmed while boiling, tammy, and use, after adding some sliced or whole truffles.

Tomatoes For Fillets Of Beef A La Parisiexxe

Cut out the core from some raw ripe tomatoes, remove the seeds, season the insides with coralline pepper and salt, farce them with the prepared farce, using a forcing bag and large plain pipe for the purpose, put a stamped-out round slice of fat bacon on top of each, place them in a buttered saute pan, and cook them in a moderate oven for fifteen to eighteen minutes.

Farce For Tomatoes For Fillets Of Beef A La Parisienne

For eight or nine small tomatoes take twelve finely-chopped, raw. bearded sauce oysters, one chopped eschalot, a teaspoonful of chopped truffle, two ounces of fresh white breadcrumbs, the same of lean chopped cooked ham or tongue, one ounce of warm butter, two raw yolks of egg, a little coralline pepper, and the juice of a lemon; mix with sufficient oyster liquor to make a smooth paste, add one ounce of warm butter and use.

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

Take a piece of fillet of beef about four to five pounds, trim off1 all the unnecessary fat and skin, and lard it with lardons of fat bacon and strips of French gherkin, after which trim the lardons with a pair of scissors and tie up the fillet with two or three pieces of string to keep it in a nice neat form. Prepare a braise in a stewpan as For 'Fillet of Beef with Salsifies' and put the meat on top; cover over with a well-greased paper and fry with the pan covered down for about fifteen minutes, then add,about a quarter of a pint of stock and put the pan in the oven, keeping the beef well basted while braising, and adding a little more stock as that in the pan reduces; allow twenty minutes for each pound of meat. When cooked take up, remove the paper and strings, and brush the meat over with warm glaze, then put it on a baking-tin in the oven for about ten minutes to crisp; dish up and arrange with hatelet skewers and scraped horseradish on the top, and the garnishes prepared as below, and serve with Champagne sauce (vol. i.) in a boat. The vegetables, etc, can be used for the stock-pot.