(1395). Minced Tenderloin Of Beef A La Andrews (Emince De Eilet De Boeuf A La Andrews)

Pare and trim well all the fat from off a tenderloin, cut it lengthwise to obtain escalops or small slices an inch and a half in diameter by an eighth of an inch in thickness, the weight to be one ounce. Prepare the same quantity of veal kidney; cut it in pieces of the same thickness and one inch in diameter. Put an ounce of butter in a sautoir and when very hot and slightly browned, add the tenderloin and afterward the veal kidney. Cook them on a quick fire, seasoning with salt, pepper and lemon juice; serve on a very hot dish.

(1396). Minced Tenderloin A La Beekman (Emince De Filet De Boeuf A La Beekman')

Cut into thin slices six ounces of cold tenderloin of beef, either roasted or braised. Place in a saucepan a few spoonfuls of brown sauce (No. 414), boil and skim; add a pinch of cayenne pepper, a little Worcestershire sauce, half as much mushroom catsup, then the slices of beef. Cover the saucepan, set it in the oven, but do not allow the liquid to boil, as it hardens the meat, then when the tenderloin is quite warm, serve it lengthwise on a dish. Strain the sauce through a fine strainer, covering the meat with it.

(1397). Minced Tenderloin, Creole Style, (Emince De Filet De Breuf A La Creole)

Cut six ounces of tenderloin of beef lengthwise, shape the slices into escalops an inch and a half in diameter, by an eighth of an inch in thickness. Saute them in butter, when ready take the meat out and keep it warm between two dishes, adding beef stock (Mo. 194a) with part of its fat, some halved tomatoes peeled, pressed and fried in butter, also some green peppers sliced fine and fried in butter. Season highly, arrange the minced meat in a border of rice boiled in salted water to which half an ounce of butter has been added, and serve.

(1398). Minced Tenderloin Of Beef With Potato Croquettes (Emince De Filet De Boeuf Aux Croquettes De Pommes)

Cut into thin slices the best part of a cold roast tenderloin, to weigh about four ounces, then pare them to make them of an even size. Heat some butter in a small saucepan, add to it two teaspoonfuls of finely chopped onions, also four spoonfuls of chopped mushrooms. When the moisture from the mushrooms has evaporated wet them with four spoonfuls of Marsala wine, reduce again to half, then thicken with a half-glaze sauce (No. 413), Heat the slices of beef between two dishes with the addition of a little clear gravy (No. 404), not allowing it to boil. If the tenderloin was previously braised instead of roasted, then the meat should be cut thicker, and heated in the sauce for twenty five minutes without boiling; arrange it on a dish either in one or two rows, and cover with the sauce. Surround the meat with potato croquettes (No. 2782), formed into balls of an inch in diameter and flattened.