Filet De Boeuf Pique - Larded Beef Tenderloin

The larded beef tenderloin can fully share the honors with the canvasback duck, as far as its appearance on American banquet bills of fare is concerned; it rather appears too often for a good many people's taste.

While we are willing to admit that the larded tenderloin is easy to carve and therefore a handy dish to serve for banquets, other dishes could well enough be substituted for the eternal tenderloin.

Remove the fat and skin from a beef tenderloin, and lard it with fine strips of larding pork, lay it on an oblong dish lined with vegetables; season the meat, pour over a few spoonfuls of dripping, and roast in a moderate oven; 45 minutes is generally long enough for a good-sized tenderloin.

Baste and turn the meat while it is cooking, and 5 minutes before it is done brush it over with meat glace.

The tenderloin may be served with almost any vegetable garnish. For further references look under the heading "Garnishes for Joints," ets.

The following sauces may be served with the tenderloin:

Filet de boeuf pique, sauce Bordelaise - Larded beef tenderloin, Bordeaux sauce.

Sauce Madere - Madeira sauce.

Sauce poivrade - Pepper sauce.

Sauce Polonaise - Polish sauce.

Sauce truffes - Truffle sauce.

Sauce champignons - Mushroom sauce.

Note. - When using the French filet pique, "sauce" may be left out, and "a la" or "au" be put in instead, as "a la Bordelaise, a la Poivrade, au Madeire, aux Truffes, aux Champignons.

Contrefilet De Boeuf A La Jardiniere - Slrloin Of Beef, Gardener's Fashion

On the continent of Europe this joint is very often termed roast beef; it is certainly not inferior if well prepared, although somewhat different to our own conception of roast beef.

Bone a short loin of beef (keeping the tenderloin for other use); remove the sinew on the thick part of the meat, and fold the loin so that the flank lays under the meat; tie it with strings and lay it into an oblong pan lined with vegetables. Season the meat, pour over some drippings and put it to roast in a moderate oven for from 11/2 to 2 hours, according to the size of the loin. Keep basting the meat constantly, and before it is three-quarters cooked, moisten with consomme or beef broth to make the gravy.

When done, untie the sirloin, place it on a dish and surround it with Gardener's garnishing; strain and free the gravy from the fat, and serve it separate.

Note. - Sirloin cooked as above may be served with any number of garnishings, which can be found under their respective heading.

Boeuf Braise A La Mode - Braised Beef A La Mode

Bone a short hip of beef and cut it lengthwise in three equal-sized pieces; lard it with long, thick strips of fresh larding pork rolled in oil, allspice, chopped parsley and a little crushed garlic. Tie the beef, and put it in a stone jar to macerate with a quart of white wine and a gill of brandy; add some sliced carrots and •onions and a faggot of herbs; stand it in a cool place for 18 to 24 hours, turning the beef occasionally.

When ready to cook, heat some lard or beef suet in a brazing pan; drain and dry the beef, and brown it lightly with 2 or 3 onions, and 3 or 4 large carrots cut in large pieces.

When the beef is browned, drain the fat and moisten with the strained pickle, in which the beef had been macerated; allow to reduce somewhat, then add 3 or 4 boned and parboiled calf's feet and some veal or beef gravy; cover the pan, and put to cook in a moderate oven for 3 to 4 hours, according to the quality of the beef.

When the meat is cooked, put it on a dish, remove the strings, garnish it with the calf's feet, glazed small onions and carrots, both of the latter cooked separately.

Strain the gravy, free it from fat, and reduce it with the same amount of brown sauce, pour some of it over the meat, and the rest serve separate.

Remarks on braised beef in general: While the foregoing receipt may seem elaborate to a good many, it can be modified to suit tastes and pocketbooks; wine and brandy may be omitted, also the calf's feet.

The same receipt may be applied to the following different styles of serving braised beef.