(1355). Sirloin Of Beef With Brain Patties (Contrefilet De Boeuf Aux Bouchees De Cervelles)

, Prepare and cook a sirloin as mentioned in (No. 1357), glaze and lay it on a very hot dish, and pour a little good gravy over. Serve separately some patties filled with brains cut in small squares combined with as much mushrooms cut the same, sautemg both in butter, season with salt, pepper, chopped parsley and finish with well buttered veloute sauce (No. 415). Serve also at the same time a sauce-boat of half-glaze with Madeira (No. 400), having it well buttered.

Fig. 307.

(1356). Sirloin Of Beef With Chicory And Souffled Sweet Potatoes (Contrefilet De Boeuf Aux Endives Et Aux Patates Soufflees)

Take the sirloin from a short loin, remove a part of the flank so as to give it an oblong shape; also a part of the fat, and all the sinews from the covered part. Lard it nicely with pieces of larding pork (No. 1, Fig. 53); cover the bottom of a baking pan with sliced fat pork, minced onions and carrots, and lay the sirloin on top, pouring over some good fat (clarified drippings), and add a little broth, set it in a hot oven and baste frequently while cooking; a few minutes before dishing up, salt the meat. When done arrange it on a dish, pour over some thick gravy ( No. 405) and garnish it around with souffled sweet potatos (No. 2831), serve separately a dishful of chiccory with cream (No. 2729), also some thick gravy (No. 405) in a sauce-boat.

(1357). Sirloin Of Beef With Jerusalem Artichokes (Contrefilet De Boeuf Aux Topinambours)

Lift the tenderloin from the short loin, saw the ribs from the beginning of the spine from the sirloin and remove the flat bone. Trim the sirloin into a long square shape and cook it either on an English spir, a cradle spit or else in the oven. For the latter, set the sirloin on a baking pan having a grater (Fig. 306), pour over some fat and for a sirloin weighing ten pounds allow sixty minutes for its cooking, when nearly clone, salt, dress it on a dish, garnishing all around with some stewed Jerusalem artichokes (No. 2749); serve a separate sauce-boat of good thickened gravy (No. 405).

(1358). Smoked Round Top Of Beef With Cream (Noix De Boeuf Fume A La Creme)

Cut up as finely as possible one-half pound of smoked beef taken from a piece of the round top; set it in a saucepan on the fire with cold water, at the first boil, drain off all the water, but should the meat still be too salty, then set it in boiling water, and drain it well a few moments after. Put the well drained meat into another saucepan, with the addition of some cream, let simmer for a few minutes, then thicken it with a little fecula or corn starch diluted in cold water or milk. Cook again for a few minutes, season with salt, a dash of cayenne pepper, and finish with a little fresh butter. To thicken smoked beef with cream a little bechamel sauce (No. 409) may be used instead of fecula.

(1359). Salisbury Steak (Bifteck A La Salisbury)

Put two pounds of tenderloin of beef in the chopping machine (Fig. 173); this machine is far superior to any other, for in chopping the meats the sinews and other hard parts collect at the bottom of the machine, on the shelf; the meat arising to the surface is the best part; take this out, leaving the hard, fibrous pieces at the bottom. Mold the Salisbury steak in a ring three-quarters of an inch high by three inches in diameter or else in a small empty goose-liver terrine (No. 10). These raw steaks are frequently served without any seasoning or else seasoned and broiled very rare.