Fillets Of Beef A La Perigueux Filets De Boeuf A La Perigueux

Cut a piece of lean fillet of beef into slices about half an inch thick, bat them out with a cold wet chopping knife, trim them into neat little rounds about two and a half inches in diameter; place them in a buttered saute pan, season them with pepper and salt, and fry them quickly over a brisk fire for three to five minutes. Dish them on a hot dish on a bed of cooked sliced tomatoes, pour over them the prepared sauce, and serve as an entree for luncheon.

Sauce For Fillets Of Beef A La Perigueux

Put into a stawpan one wineglassful of sherry, the juice of one lemon, half an ounce of glaze, a little chopped truffle, and one and a half gills of good reduced Espagnol sauce (vol. i.); boil for a few minutes, and use.

Fillets Of Beef A La Princesse Louise Filets De Boeuf A La Princesse Louise

Take a piece of lean fillet of beef, cut it into nice slices, and trim into little rounds about two and a half inches in diameter, lard round the edges of each with one row of lardons of fat raw bacon, season with salad oil, chopped eschalot, parsley, salt, and coralline pepper; place the fillets in a well-buttered saute pan with the lardons uppermost, fry the underneath side over a quick fire for two or three minutes, then stand the pan in a quick oven to finish cooking the fillets for another three to five minutes. Then take up, brush over with warm glaze, lay them on a puree of potatoes on an entree dish, place on the centre of each a piece of Anchovy butter (vol. i. page 38) about half the size of a walnut, and on this arrange a bearded oyster that has been warmed in the oysters' liquor between two plates over boiling water; sprinkle over this a little more warm glaze, pour the prepared sauce round the dish, and serve quite hot for breakfast, luncheon, or dinner.

Sauce For Fillets Of Beef A La Princesse Louise

Mix the liquor from the oysters with a teaspoonful of warm glaze, half a pint of boiling Veloute sauce (vol. i.), the pulp of one raw ripe tomato, and a tablespoonful of strained lemon juice; boil up together, and use.

Sauted Fillets Of Beef A La Claudine Filets De Boeuf Sautes A La Claudine

Take a piece of lean fillet of beef, free it from skin and cut into nice neat little fillets, put them into a buttered saute pan, sprinkle in a little chopped fresh mushroom, chopped lean ham, parsley, and eschalot, and saute over a quick fire for four or five minutes; then take up, dish each fillet on a little crouton of fried bread, pour over them the prepared sauce and serve, for luncheon, etc.

Sauce For Fillets Of Beef A La Claudine

Put into a stewpan a wineglassful of sherry, a quarter-pint of Brown sauce (vol. i.), one ounce of glaze, a tablespoonful of strained lemon juice, a dust of coralline pepper, just bring to the boil; stir into it two ounces of fresh butter, a few drops of carmine, a dessertspoonful of French capers and finely-chopped raw green parsley, and use.