Braised Sirloin With Stuffed Potatoes

Top sirloin larded and braised, taken up when done, liquor strained, skimmed, and reduced to a glaze; meat served in slices with it, and garnished with potatoes that have been cut out with the largest size potato scoop, centre taken out of the potatoes with a column cutter, blanched, drained, (he holes filled with a savory forcemeat, then baked till done and brown with butter, (called, BRAISED BEEF alaBIGNONNE).

Braised Sirloin With Horseradish

Top sirloin larded and braised, taken up when done, the liquor strained, skimmed and added to it is Espagnole sauce, red currant jelly, horseradish, grated lean ham, port wine and Harvey sauce; it is then rapidly boiled down to glaze; meat served in slices with some of the sauce, and garnished with steamed artichoke bottoms, filled with grated fresh horse-radish, (called, BRAISED BEEF a la NAPOL-ITAINE).

Braised Sirloin With Stuffed Tomatoes

Top sirloin larded and braised, taken up when done, the liquor strained, skimmed, and mixed with Espagnole sauce, minced fried mushrooms and sherry wine, then rapidly reduced to a glaze; the meat served in slices with some of the sauce, and garnished with stuffed tomatoes and stuffed glazed onions, (called, BRAISED BEEF a la PRO VENCALE)

Tenderloin Of Beef With Mushrooms

Tenderloin roasted with some sliced vegetables in the pan, mushrooms lightly fried in butter, then put into a rich brown sauce containing sherry wine; the meat served in slices and garnished with the mushrooms in sauce.

Tenderloin Of Beef With Vegetables

Tenderloin trimmed, larded and braised, the liquor strained, skimmed and mixed with a rich brown sauce containing sherry or madeira wine, reduced to a half glaze; carrots, turnips and celery are cut into neat pieces, boiled separately in white consomme with a little sugar and butter, when done strained and mixed together with some French peas; meat served in slices with some of the sauce and garnished with the vegetables (called, FILLET OF BEEF a la JARDINIERE). When the vegetables are cut into minute squares and, diamonds it is (called, a la PRINTANIERE) When the vegetables are scooped out with a medium sized scoop it is (called, a la PARIS-IENNE). When taken out of cans or cut in very small fancy shapes and mixed with French string beans cut small and flageolets it is (called a la MACEDOINE). When carrots, turnips, celery, leeks and onions are cut in strips like matches, it is (called, a la JULIENNE). When the Julienne vegetables are mixed with a Hol-landaise, Allemande or yellow cream sauce it is (called, a la NIVERNAISE).

[It is optional with the cook whether he adds asparagus points and small flowerets of cauliflower to the above groups of vegetables, it is still a simple garniture of vegetables, appropriate to either braised or roasted tenderloin, understood by the guest when written in plain English, and often uncalled for and consequently left over when the "a la" is attached. Any of the foregoing garnitures given to braised sirloins, apply equally to braised tenderloins of beef and need not be repeated under the heading of tenderloin; also the vegetable garnitures above given are equally appropriate to braised sirloins of beef]