For use in entrees the thickest part of a fillet of beef is cut "across the grain," or laterally, into fillets about one inch and a half thick. Round fillets about one and a quarter inches thick are called tournedos. To preserve the shape a string is often tied around a tournedo to hold it while cooking. A Chateaubriand is a steak cut from the very center of a fillet; it is cut from two to three and one-half inches thick. Garnishes and sauces (also recipes) suitable for tournedos are also suitable for Chateaubriand and for fillets. The Châuteaubriand, though an entrée, is often served as the main course at a little dinner or a luncheon party.

Stuffed Minions Of Beef Tenderloin

From a rump tenderloin cut eight or ten rounds about three-fourths an inch thick. Let all the rounds be of uniform size. With a sharp knife split each round at the edge for about an inch and a quarter, then into this slit insert the knife and split the round nearly to the edge all around, taking care to make the opening no longer. Fill the space thus formed with beef quenelle meat and press the edges of the opening together. Have some clarified butter hot in a frying pan; lay in the stuffed minions and cook them quickly on one side, then turn and cook the other side, cover with a buttered paper and set into a hot oven for fifteen minutes. Baste three times with hot fat or glaze. Have ready a round of toast for each minion; dispose these on a hot dish, in a circle, and set the minions above the toast. Fill the space in the center with sliced bananas, fried in deep fat. Serve with a rich mushroom sauce, in a dish apart.

Quenelle Forcemeat Of Beef For Stuffed Minions

¾ cup of beef pulp 1/3 cup of panada (bread) cold 2 tablespoonfuls of thick brown sauce, cold

2 tablespoonfuls of butter ½ teaspoonful of salt ½ teaspoonful of paprika 2 raw eggs

Use the trimmings of the beef from which the "minions" were cut; finish as all forcemeat preparations, pressing through the sieve after all the ingredients are added.

Sliced Bananas Fried

Remove the peel and coarse threads from four or five bananas and cut the pulp in slices three-eighths of an inch thick; dip these in milk, then dredge lightly with salt, paprika and flour; dispose in a frying basket about a dozen and a half of slices, and cook in deep fat to a light amber color; drain on soft paper. The slices in the basket should not touch each other.

Special Sauce For Minions Of Beef

2 tablespoonfuls of fine-chopped shallots ¼ cup of vinegar 1 cup of rich brown sauce 1 tablespoonful of glaze

¼ teaspoonful of salt

¼ teaspoonful of pepper

1 tablespoonful of chutney

½ cup of canned mushrooms or

5 fresh mushrooms

Let the shallot and vinegar stand on the back of the range until the vinegar is nearly evaporated; then add the other ingredients, except the mushrooms, and let simmer ten minutes; add the mushrooms, cut in halves, and when again hot it is ready to serve. If fresh mushrooms be used, peel, then cut the caps in slices; add the chutney and strain the sauce over them. Let simmer ten minutes, when the sauce is ready.

Fillet Mignons, With Potatoes Anna

Have as many English muffin rings as individuals to serve, and the same number of rounds, cut from a fillet of beef. Let the rounds of beef be of the same size as the muffin rings. Butter the inside of the rings and set them on a baking sheet, also buttered. Fill the rings compactly with pared, raw potatoes, sliced very thin and dipped in melted butter. Also season the potatoes with salt and pepper as they are set in place. Put half a teaspoonful of butter on the top of each ring of potatoes. Let cook on the floor of a hot oven about fifteen minutes, then with a spatula turn ring and potatoes together, and let cook fifteen minutes longer. With the oven at a proper temperature the potatoes will be browned on both sides and well cooked throughout in thirty minutes. Remove the potatoes and rings (with a spatula or broad knife) to the serving dish, then discard the rings. Have the small fillets of beef nicely-broiled; set one above each round of potato and put a little Bearnaise sauce on each.

Romaine Sauce

Let two ounces, each, of dried currants and sultana raisins, carefully cleaned and covered with water, simmer half an hour on the back of the range. Then drain, and add four ounces of pignolias (Italian pine seeds). Cook one-fourth a cup of granulated sugar to caramel. Add one-fourth a cup of white wine vinegar and a pint of thick Spanish sauce, and stir until boiling. Then add to the pignolias and fruit.

As this sauce is given for no other dish in this book, it is given here rather than with the sauces. Spanish sauce, the foundation of Romaine, will be found in the chapter on sauces.