Deviled Mignons Of Beef

Cut tenderloin steak three fourths inch thick. Cut and roll in rounds, broil over clear fire five minutes.

Mix one tablespoon mustard, one tablespoon Worcestershire Sauce, and two tablespoons chopped pimento. Spread on beef, dip in fine bread crumbs, and broil until crumbs are brown. Serve with Bearnaise Sauce.

Kidneys En Brochette

Cut some lambs' kidneys in quarter-inch slices. Season with salt and pepper, dip in olive oil. Arrange on a skewer with alternating slices of bacon.

Dip in oil, in bread crumbs, and broil over a clear fire, or saute in butter. Serve with Piquante Sauce.

Kidneys With Oysters

Remove skin from four lambs' kidneys. Cut in two lengthwise. Cook two tablespoons chopped onion, one shallot finely chopped, four tablespoons butter, one fourth teaspoon salt, and a few grains cayenne together five minutes. Add one cup tomato. When hot, add one cup oysters. Keep hot while broiling kidneys. Arrange kidneys on platter and pour sauce over them.

Creme Frite

1 pint milk.

½ cup sugar.

3 tablespoons cornstarch.

5 egg yolks.

¼ teaspoon salt.

1-inch piece stick cinnamon.

4 teaspoons butter.

1 teaspoon vanilla.

Few gratings lemon rind.

Mix yolks of eggs and sugar; moisten the cornstarch with small amount of cold milk, scald the remainder; add cornstarch mixture to scalded milk; cook twenty minutes, add egg mixture, butter, salt and seasonings, cook one minute. Pour into shallow buttered dish. Cool; cut in squares or diamonds; dip in crumbs, egg and crumbs; fry in deep fat.

Calf's Heart Stuffed

Wash heart; fill with chicken stuffing; sprinkle with salt and pepper; dredge with flour. Place on rack in dripping pan and cook in hot oven from two to three hours, basting while cooking, with beef stock, pork fat, hot water, or butter.

Serve with Tomato Sauce or on a bed of boiled onions.

Haricot of Ox Tails Cut three ox tails in four-inch pieces; add one half cup carrot, one half cup onion, and four tablespoons butter. Cook ten minutes; add four tablespoons flour and four cups water or stock. Cook one hour; season with salt and pepper. Serve vegetables in the center and ox tails around the edge; garnish with potato balls and parsley.

Salmi of Game Cut the meat from cold cooked game. Break the bones and cover with cold water. Saute two tablespoons onions in four tablespoons butter and brown; add one tablespoon Worcestershire Sauce and four cups of the liquor in which the bones have been cooked. Season with salt and pepper, color a delicate brown with Kitchen Bouquet, add two cups cold game, simmer ten minutes. Serve on slices of fried bread and garnish with a potato border and parsley.

Curry Of Game

Prepare the same as Salmi of Game, adding one tablespoon curry powder. Serve in rice border.

Roll Croustades

Bake bread dough in muffin pans; when cold cut off tops, remove soft portion leaving shell. Butter inside and out, and brown in the oven. Fill with any creamed mixture.