(1446). Tenderloin Of Beef A La Cauchoise - Whole (Filet De Boeuf A La Cauchoise- Entier)

Have prepared and cooked a tenderloin as explained in a la Bernardi (No. 1444); when done and glazed, dress it and garnish it around with cabbage. Lay on top of the cabbage, slices of sausage, decorate the ends with turnips cut cork-shaped, blanched and cooked in beef stock ( No. 194a) with butter and sugar, and then reduced to a glaze; serve a separate espagnole sauce (No. 1414). reduced with some clear gravy (No. 404).

How To Prepare The Cabbage

Mince two cabbages, blanch them for ten minutes, drain and place them in a saucepan covering them with some beef stock (No. 194a) with one third of the volume of fat taken from the stock pot; add one pound of sausage, a carrot cut lengthwise in four, and two medium onions with two cloves in them, also a bunch of parsley garnished with bay leaf. Season with salt and pepper, cook slowly, remove all the fat and let reduce to a half-glaze.

(1447). Tenderloin Of Beef A La Chanzy - Whole (Filet De Boeuf A La Chanzy-Entier)

Pare and lard a fine tenderloin of beef; lay it in a deep baking pan lined with sliced onions, carrots and fat bacon and baste over with butter; salt and cover with buttered paper. Roast it for one hour in a moderate oven basting frequently and adding a gill of hot broth from time to time; lastly, drain off the tenderloin, pare it neatly and dress on a long dish, surround with a handsome garnishing composed of two pretty groups of turned and glazed carrots, two clusters of flue green peas cooked English style (No. 2742), alternated with a few very white mushroom heads. etc., at the,. game time serve a boatful of good thick gravy (No. 405).

Fig. 320.

(1448). Tenderloin Of Beef A La Conde - Whole (Filet De Boeuf A La Conde-Entier)

Arrange the tenderloin and cook it the same as for a la Bayonnaise (No. 1443); glaze it. then lay it on a rice foundation, garnishing it around with game croquettes (No. 885); intercalating them with small chicken timbales. Decorate the meat with three or five skewers made of truffles and cocks'-combs; serve a tomato sauce a la Comic (No. 550) separately. This dish is prepared to figure at a dinner party, but not being carved, it cannot be conveniently handed round, so after being shown on the table, it should be removed and cut into slices, placing one on each plate with some of the garnishing and sauce, then handed to the guests.

(1449). Tenderloin Of Beef Breaded And Browned In The Oven A La D'Aurelles (Filet De Boeuf Pane Et Colore Au Four A La D'Aurelles)

This tenderloin should be prepared the same as for a l'Ambassade (No. 1441); when done, trim drain and cover it with four egg-yolks mixed with two ounces of melted butter, salt and ground nutmeg. Besprinkle over with bread-crumbs in which mingle a little grated parmesan Cheese; press the bread-crumbs down slightly with the blade of a knife, and pour over some melted fresh butter. Set the meat in a hot oven so as to brown quickly; serve it up and garnish the dish with veal kernels (or small sweetbreads). Pour a Perigueux sauce (No. 517), over the garnishing and finish with small quenelles. A half-glaze sauce (No. 413) is to be served separately.