Entrecote A La Carmen - Sirloin Steak, Carmen Fashion

Cook a sirloin steak underdone; put it on a dish, and garnish the sides with broiled tomatoes (filled with small squares of marrow, parboiled in salted water, drained and tossed with a little Bordeaux sauce); garnish both ends of the steak with souffle potatoes.

Serve separate in a sauceboat some Bordeaux sauce with sliced mushrooms.

Entrecote A La Mirabeau - Sirloin Steak, Mirabeau Style

Cook the steak underdone and garnish it with filleted anchovies laid across the steak, so as to form a net; pour around the steak Madeira sauce, and garnish with Julienne potatoes.

Note. - Some cooks add also a garnishing of stoned olives and glazed small onions.

Entrecote A La Bordelaise - Sirloin Steak, Bordeaux Style

Lay on top of the steak some slices of parboiled beef marrow and pour over Bordeaux sauce.

Cote De Boeuf A L'union Club - Rib Steak, Union Club Style

Cut from a set of ribs of beef as many rib steaks as are required (they should be from 1 1/2 to 2 inches in thickness), baste with sweet oil, season, and broil over a clear fire.

Clean and wash 18 fresh mushrooms, saute them in butter, and when half cooked, add 3 sweet peppers cut in pieces the size of the mushrooms. When done, add I tablespoonful of beef extract and a teaspoonful each of chopped parsley and chervil and 1/2 teaspoonful of chives. Pour this garnishing over the steaks and serve.

Cote De Boeuf Braise Aux Racines - Braised Rib Steak With Vegetables

Cut a thick rib steak and lard it with thin strips of larding pork; for the cooking proceed as explained for Braised Beef. Garnish with glaced carrots, turnips and small onions. Adjust a frill to the rib and serve.

Any garnish served with braised beef, larded beef tenderloin is applicable to this dish.

Tournedos, Grenadins, Escalopes et Noisettes de Filet de Boeuf- Tournedos, Grenadins, Escalopes and Noisettes of Beef Tenderloin.

The French meaning of Tourne-dos is that it is cooked in a twinkling, or, while the back of the cook is turned.

In reality it takes somewhat longer to cook, although it is but a thin slice of beef tenderloin.

The Grenadin is a heart-shaped and larded piece of tenderloin (although made of veal also) weighing about 3 to 4 ounces. In big hotels, where many tenderloins are used, the tail part is generally used for the preparation of this dish, and there and then it is an economical one, as the tails can be used to advantage.

Escalope is a derivation of the English collop, and means "a small slice or piece of flesh."

Noisette is a small nut or kernel, or the part from the middle, hence the Noisette of beef tenderloin is a slice cut from the middle.

Filet Mignon is a dainty, neat or small beef tenderloin.

We append a few receipts for tourne-dos, etc.

Garnishings applicable to all of the above may be found under specific heading.