Scallops Of Beef, Sauce Trianon

Evenly cut thin slices of cold cooked beef tenderloin sauteed with minced shallots in butter; served overlapping each other down the centre of dish, with a sauce Trianon down each side, and a fancy crouton at each end of the dish.

Tenderloin With Blood Gravy

Thick tenderloin steak placed between two inferior steaks, then broiled till done, the tenderloin served on a hot dish with the gravy of the other two squeezed over it, garnished wit fancy potatoes, sprigs of parsley, and slices of lemon, (called, FILET a la CHATEAUBRIAND.)

Saute Of Beef, Truffle Sauce

Small tenderloin steaks, seasoned, then fried in butter, served garnished with a crouton at each end of dish, and truffle sauce poured around the steak, with some slices of truffles on top (called, MIG-NONS DE BOEUF AUX TRUFFES).

Small Fillets Of Beef With Oysters

Small tenderloin steaks, seasoned, then fried in butter, large oysters scalded, then tossed quickly over a fire in maitre d'hotel butter containing a little anchovy essence; the fillets served in the centre of the dish garnished with the oysters, and their sauce poured around.

Small Fillets Of Beef, Maitre D'Hotel

Small tenderloin steaks, seasoned, then fried in butter, served garnished with fancy fried potatoes, and maitre d'hotel butter poured over the steak. These may also be garnished with a mixture of small cut vegetables.

Ragout Of Beef, Creole Sauce

Small pieces of beef simmered till tender in tomato sauce containing chopped sweet peppers, minced shallots, and a small quantity of madeira wine and madeira sauce; served with the sauce around, and croutons at end of the dish.

Braised Beef Tongue With Tomatoes

Fresh tongue soaked in cold water over night, put on in boiling water and blanched for ten minutes, taken up, root and superfluous fat trimmed away, placed in sautoir with carrot, onions, celery, parsley, whole cloves and mace, covered with stock, and gently simmered till tender, then taken up and placed in another saucepan, the braise strained, skimmed, reduced to a glaze with the addition of some madeira sauce, this poured over the tongue; served in slices with some sauce poured around, and a stuffed tomato at each end.

Smoked Tongue With Spinach

The tongue soaked over night, put on to boil in cold water and simmered for an hour, taken up, placed in a sautoir with some vegetables and covered with stock, then simmered till tender; served in slices on a bed of spinach, with madeira sauce poured around.

Smoked Tongue With Sauer Kraut

The tongue soaked over night, put on to boil in cold water and simmered for an hour, taken up, placed in saucepan with some well washed sauer kraut, an onion stuck with cloves, carrot, and a bunch of parsley, moistened with stock to cover the whole, then simmered till tender; served in slices on a bed of the kraut, and garnished with glazed young carrots, with some Poivrade sauce around.