Ox-Tail In Hochepot

The beef-tail being a very plain and common dish, is seldom sent up otherwise than as a tureen. (See No. 19, Deep Dishes, page 66,)

Miroton Of Beef

When you have some cold rump of beef left, cut it neatly into slices, and put them into a saute pan, with a little Es-pagnole, or brown Italienne, some salt and pepper, and a little broth. Give them a few boils, and serve up quite hot.

Kidney Of Beef With Champaign Wine

Take some kidneys that are of a nice light colour; take off a little of the fat, mince it, and fry it white in a pan with a little chopped parsley, shalots, salt, pepper, etc. When it is done enough, powder a little flour over it, and moisten. with a glass of Champaign, and two or three spoonfuls of Espagnole. It must not boil any more, for it would get hard. But you must keep it hot, and serve it up the same. We send this entree up to table for breakfast only.

Beef-Steaks With Potatoes, French Fashion

Take some thin slices of rump of beef, flatten them, and season them with a little salt, pepper, etc. Dip those slices into a little butter, that the gravy may not drop out whilst broiling. You must have some parsley chopped very fine with butter, salt, pepper, lemon, etc. When your beefsteaks are done, put the above ingredients under the steaks, and all round fried potatoes of a fine brown colour. Beefsteaks are also served with oysters. (See Sauces.)

Brisket Of Beef, A La Flamande

See Removes, No. 3, page 68.

Rib Of Beef Braized En Hochepot

Take about four fibs of beef: pare the thick part, lard them with thick bacon, and braize them in the same manner as you would do the rump. Send up with glazed onions, or cabbages, or hochepot, or a sauce hachee, round it. Observe that you are not to detach the ribs, which are to be served flat, as if they were mutton chops.

L'Entre-Cote Of Beef Broiled, Sauce Hachee

Take the slice which lies between two ribs of beef, flatten it well in a good shape, and broil it. If it be thick, you must have a gentle fire to heat it through; if it be thin, the fire must be brisk, or it will not get a good colour, nor eat so well. The entre-cote is a most tender eating.

Blanquette Of Palates Of Beef

Take six or eight palates of beef, rub them over with salt, and stew them in a blanc, till you can take off the upper skin. When the palates are thus skinned and done, cut them into the size of shilling pieces, and throw them into the sauce a blanquette, which is a sauce tournee reduced, that you have thickened. The palates of beef en blanquette are sent up to table either in casserole an ris, or a vol au vent, or a timbal.

Blanquette Of Palates Of Beef With Peas

This is made nearly in the same manner as that above; but previously to putting in the thickening, you take a few spoonfuls of sweated peas intended for entremets, and reduce them with the sauce, that it may give the savour of the peas. Add a little salt and sugar. Entrees of this sort should be sweet, and not briny.

Blanquette Of Palates Of Beef With Cucumbers

Prepare the palates of beef as for other blanquettes. Pare some cucumbers and cut them into the size of shilling pieces. Keep the parings to make a puree, which you throw into the sauce, to give it a taste of the cucumbers.

Put the cucumbers into a good sauce tournee, a little sugar, and let them do; then drain them, and reduce the sauce separately. When done, and the sauce is thickened, put the liaison to it*; throw into the sauce the cucumbers that are entire, and the palates of beef, and serve up in a deep dish, or in a vol au vent.

Blanquette Of Palates Of Beef With Truffles

The palates to be prepared as above. Only in this case cut the truffles into the size of shilling pieces, and put them in butter and salt. Sautez them on a brisk fire, till done. Let them have one single boil in the sauce, before you throw in the thickening, then mix the palates and truffles together.

Filets Mignons Of Beef Sautes A La Lyonaise

Take the inside fillet of a sirloin of beef, and scollop it of about the size of the palm of your hand. Mark them in clarified butter, with a little salt and pepper, in a sautez pan; when dinner-time is come, sautez them and turn them over; when done on both sides, drain the butter and put a little glaze in its stead. Keep stirring the meat in the glaze with a little lemon-juice, and a small bit of fresh butter. Dish it en miroton, and pour the Lyonaise in the sautez pan with the glaze. When you have mixed that well, put that sauce in the middle of the filets mignons, and serve up quite hot. You must give that dish only when you have a rump of beef; the small fillet left to that part is sufficient; it would be extravagant to spoil a sirloin.