Filet Mignon De Boeuf A La Toreador - Small Beef Tenderloin, Toreador's Fashion

Cut and trim a small beef tenderloin steak, and broil underdone ; garnish on one side with fresh mushrooms sauted in butter and on the other side with sweet red peppers sauted in oil.

While broiling the tenderloin steak, broil a small piece of rump steak, then press all the juice from the latter, pouring it over the tenderloin steak before serving.

Tournedos A La Valois - Tournedos, Valois Fashion

Cut slices of a beef tenderloin I inch thick and trim to a nice round shape; season with salt, dip in melted butter and fresh-grated bread crumbs, and broil over a bright fire. Serve Valois sauce separate.

Tournedos A La Royale --tournedos, Royal Fashion

Saute the tournedos underdone, place them on thin slices of bread fried in butter (the same shape as the tournedos).

Place on each tournedos a slice of fat goose liver, and pour over Mornay sauce blended with one-third part Soubise sauce; strew over grated cheese and bread crumbs, pour over a few drops of melted butter, and bake in brisk oven.

Tournedos A La Rossini - Tournedos, Rossini Style

To serve this dish in perfection it is necessary to have fresh fat goose liver cut in thin slices, seasoned with salt and pepper, rolled in flour and sauted at the same time as the tournedos.

Place the fat goose liver on the tournedos, one slice for each, and pour over brown truffle sauce.

Tournedos A La Duchesse - Tournedos, Duchess Style

Saute the tournedos, dress them on a dish, pour over Colbert sauce and garnish with small Duchess potatoes.

Tournedos A La Cussy - Tournedos, Cussy Style

Make a small horizontal incision on the side of the tournedos, passing the knife around, so as to divide the meat all over except on the border line; fill the tournedos with puree of foie gras; season with salt and pepper; dip in melted butter and bread crumbs, and broil over a brisk fire. Serve Perigueux sauce separate.

Beefsteak A La Salisbury - Salisbury Steak

Chop fine some raw beef tenderloin freed from all sinews and fat, and season lightly with salt.

Shape the chopped meat into small round steaks about I inch thick and 2 1/2 inches in diameter; baste with olive oil, and broil over a clear fire.

Note.-These steaks are generally served to convalescents, and should then be served perfectly plain; if eaten by healthy people they may be accompanied by a sauce.

Beefsteak Hache A L'africaine - Chopped Beefsteak, African Style

Prepare and cook a steak as indicated for Salisbury Steak. Serve with horseradish sauce and fried bananas.

Beefsteak Hache A La Polonaise - Chopped Beefsteak, Polish Style

Follow the above directions, but garnish the steak with cepes, Polish Style

Queues De Boeuf Grillees, Sauce Bearnaise - Broiled Oxtail, Bearnaise Sauce

Cut 4 large oxtails into joints 4 inches long, parboil and refresh under running water. Line a saucepan with slices of raw ham, a few carrots and onions (all sliced), 1/2 ounce of pepper corns and a faggot of herbs; lay the oxtail on top, and put the saucepan on the range. When the vegetables commence to brown, moisten the tails with stock to cover, let simmer for three hours, take off and allow the tails to get cold in the stock. Dip the tails in melted butter, and then in fresh grated bread crumbs and broil over a clear fire. Serve Bearnaise sauce separate.