(1349). Sirloin Of Beef A La Bradford (Contrefilet De Boeuf A La Bradford)

Have a sirloin prepared and cooked as explained for chiccory and sweet souffied potatoes (No. 1356); garnish the sides with small corn fritters, and decorate the ends with corn and potato croquettes. Serve separately some good gravy (No. 404) thickened with a little brown sauce (No. 414), also a sauce-boatful of horseradish cream sauce (No. 478).

Corn Fritters

Cut the grain through the center the whole length of the cob, and by pressing on it with the dull edge of the knife, the interior of the grains can be removed without the skins; chop the corn up fine and mingle it with a very delicate pancake batter (No. 3072), and cook it in small pancakes each two inches and a half in diameter; garnish the sides of the sirloin with them, having one overlapping the other.

Corn Croquettes

Cut the corn as for corn fritters; mix the corn with two-thirds of its quantity of finely mashed potatoes and cream, to which add a piece of good butter, set it in a dish to get cold and then form it into cylinder-shaped croquettes one inch in diameter by two and one-quarter inches in length, dip them in beaten eggs, then in bread-crumbs and fry a fine color in hot fat, garnish the ends of the dish with these croquettes.

(1350). Sirloin Of Beef A La Dauphiness (Contrefilet De Boeuf A La Dauphine)

Remove the sirloin from a piece of middle short loin, suppress the fat and nerves, and pare to an oblong shape keeping on the flank, lard the meats with lardons of fat pork (No. 1, Fig. 52); season and roll the sirloin over on itself so that the meats are enveloped; tie firmly, making a knot at each round of the string. Cover the bottom of a braziere (Fig. 134), with slices of fat pork and sliced carrots and onions; over these place the sirloin. Crack two knuckles of veal, lay them around the meat and moisten with some good stock (No. 194a) as high as the meats; boil,skim and set it on one side to boil slowly, put the cover on the braziere and some lighted charcoal on this. It will take about three hours to cook; keep basting frequently. When the sirloin is done, untie and strain the stock which should be reduced to two-thirds; lay the sirloin on a baking sheet and cover it with a Soubise sauce (No. 543), well reduced and thickened with raw egg-yolks diluted with a little cream. Strew the top with bread-crumbs and grated parmesan, then brown in the oven to a fine color, dress and decorate the ends with stuffed tomatoes (No. 2842) and the sides with Dauphine potatoes (No. 2783). Serve separately the stock reduced with espagnole sauce (No. 414) and Madeira wine.

(1351). Sirloin Of Beef A La Degrange (Contrefilet De Boeuf A La Degrange)

Prepare and cook the sirloin the same as for a ia de Lesseps (No. 1352); untie, glaze and lay it on a dish, garnishing both sides with carrots and green peas, and the ends with fried celery, strain and skim off the fat from the gravy, slip a part of it under the sirloin, serving the rest in a separate sauce-bowl.

Carrots And Peas, Garnishing

Cut some carrots with a vegetable cutter into balls of three-eighths of an inch in diameter; blanch and cook them in white broth (No. 194a) with a little butter and sugar; when the carrots are done, and the juice well reduced, mix in an equal quantity of peas, thickening the whole with a little half-glaze (No. 400) and fresh butter.

Fried Celery

Pick out the most tender leaves in the heart of a raw celery head; cut them into thin strips the whole length of the stalk; they may bo either blanched or used raw. Dip each piece in a good frying batter (No. 137), and fry to a tine color in hot fat.