Have a pound and a half of cold braised or roasted tenderloin of beef; three ounces of cooked mushrooms, three ounces of cooked potatoes, all cut in three-sixteenths of an inch squares, and one ounce of cooked ham cut in one-eighth of an inch squares. Fry in butter without browning an ounce of chopped shallot, then add the ham, mushrooms, meat and potatoes; mix in a little veloute sauce (No. 415) and puree of tomatoes (No. 730); do not allow to boil. Season to taste and arrange the hash on a very hot dish; surround it with pieces of bread fried in butter.

(2289). Hash A La Sheppler - Tenderloin Of Beef (Hachis De Filet De Boeuf A La Sheppler)

Half a pound of cold tenderloin of beef cut in small three-sixteenths of an inch squares, half a pound of mushrooms cut the same size, an ounce of finely chopped shallots; fry these in butter. then add the tenderloin and the mushrooms, also a little espagnole sauce (No. 414), salt, pepper and chopped parsley. Dish this hash in a circle of noodles cooked and finished with parmesan cheese, and serve.