en matelote is slices of boiled beef in a sauce of stock, wine, onions, mushrooms, etc. Boulettes a la are little balls of minced beef with

Francaise breadcrumbs, etc., served with gravy and fried potatoes. Chaudfroid a la is a mould of aspic, decorated with

Paysanne vegetables, and filled with a puree of meat. Côtelettes de boeuf a are cutlet moulds of beef forcemeat, la Moltke served with a Milanaise garnish and a rich tomato sauce. Dormers de boeuf are beef dormers - the whites of hard-boiled eggs filled with a puree of beef. They are sometimes breadcrumbed and fried. Escalopes de boeuf

à la Contadina are little round or oval slices of beef, dressed in a tomato sauce with Chablis, sprinkled with chopped olives, and surrounded with a border of Spaghetti macaroni.

à la Naples are little slices served with a cheese sauce.

à la St. Jacques are served with a garnish of mushrooms and cherries.

au gratin are dressed in a rich brown sauce, covered with breadcrumbs and browned.

Escalopes de boeuf aux câpres are served in a sharp sauce with capers.

aux pruneaux are served with a compote of prunes. Filets de boeuf

à la Carlsbad are little fillets, cut from the undercut of the sirloin, saute, and served with a compote of cherries, and a brown sharp sauce with horseradish and currant jelly.

à la Château- are broiled, and served in Chateau-briand briand sauce.

à l'Empereur, a slice of calf's liver is laid on each fillet, they are larded through both, grilled, and served with Bordelaise sauce, and a pure of mushrooms in the centre of the dish.

à la Francaise are broiled, and served with Maître d'hôtel butter and fried potatoes.

à la Grande- are larded, split, and stuffed with

Bretagne macaroni and horseradish sauce; served with a brown sauce and potato chips.

à l'Italienne are floured, fried, and served in

Italian sauce.

à la Nemours are covered with forcemeat and slices of ham, breadcrumbed and fried; served with a white sauce.

à la Normande are grilled, and served with a little anchovy butter on each fillet, and shrimp sauce in the centre of the dish.

à l'Ostende are spread with an oyster sauce, breadcrumbed and fried, and served in a brown sauce with anchovy.

à la Périgueux are served with tomatoes and Périgueux sauce.

Filets de boeuf

à la Pompadour are served with a slice of tomato and a tiny pat of Maitre d'hôtel butter on each fillet, and a garnish of Spaghetti macaroni with cheese in the centre of the dish.

à la Réforme are covered with slices of bacon, breadcrumbed, with chopped ham mixed with the crumbs, and fried; served with Reform sauce.

à la Riga are rolled fillets, stuffed with bacon and forcemeat, braised, and served with peas and a brown sauce, garnished with slices of tomatoes.

à la Rossini are saute, and laid on little cases of fried bread filled with a purée of tomato, and have a slice of foie-gras and of truffle on each fillet; served with a rich brown sauce.

à la Russe are saute, and served with horseradish sauce.

à la St, James are spread with foie-gras or liver forcemeat, saute, and served with a garnish of mushrooms and cherries.

à la Tartare are broiled, and served with Tartare sauce.

au chasseur are larded, soaked in marinade, and braised; served with brown sauce and currant jelly.

aux cerises, are served with a compote of cherries or aux oranges or oranges. With any dressed vegetable, they are named accordingly. Grenadins de boeuf

à la Financière are little fillets, larded, braised, and served with a Financière garnish.

à la Romaine are larded fillets, served in a sharp brown sauce with currants and sultanas. Slices of beef fricandeau may be used for this dish.

Kari de boeuf, is curried beef; a I'Orient, it is or Boeuf garnished with olives and gherkins.

à l'Indienne Miroton de boeuf is slices of cooked beef in a savoury brown sauce, covered with breadcrumbs and baked. aux choux is the dish commonly known as

Bubble-and-Squeak. oeufs a l'Écossaise are hard-boiled eggs coated with minced meat or forcemeat, bread-crumbed and fried, and then cut in halves. If covered with crushed vermicelli instead of breadcrumbs, and served with a sharp sauce, they are called a la Garfield. Olives, or Pau- are slices of beef spread with force-piettes, de boeuf meat, rolled, stewed, and served in the sauce with olives. They may be garnished aux cerises, with a compote of cherries; aux champignons, with mushrooms, or aux tomates, with tomatoes. Pain de boeuf a la is a mould of beef served with a Milanaise garnish of macaroni. If served with a cheese sauce it is à la Naples.

Petits pains à la are little moulds of minced beef,

Menagère served with brown sauce and mushrooms. The same preparation may be made into little rolls or cakes, wrapped in pork caul and fried, and served as Crépinettes, or dressed in little patties, as Petites bouchées, a la Ménagère. Rissoles

à l'Indienne are curried rissoles.

à la Suisse are flat cakes of mince, served with gravy. Salade de boeuf a is composed of little rolled slices of la Château beef, served on an aspic border with a mixed vegetable salad in the centre.

Souffle à la Victoria is a cream of beef with beaten eggs, steamed in a mould decorated with truffle and macaroni, and served with a rich brown sauce.

Timbale de boeuf 'a is a mould lined with macaroni, and la Milanaise filled with a preparation of minced beef. If made with the addition of forcemeat balls, and served with tomato sauce, it is a la Napoli-taine.

Tournedos a la is prepared with slices of cooked sauce poivrade fillet, dressed in a crown alternately with fried slices of bread of the same size, and Poivrade sauce in the centre. It may be served with olives or French beans, instead of Poivrade sauce, and would then be called Toumedos aux olives, or aux haricots verts: or with Piquante, Hollandaise, or other sauce, and called after the sauce with which it is served. Beef marrow as Moëlle de boeuf à la Orly is cut in long pieces, dipped in batter and fried; served with tomato sauce in a sauce-boat.

Bombes a la moëlle are made of marrow with bread-crumbs and eggs, steamed in little bombe moulds.

Bouch'ees a la moëlle are small patties filled with marrow and a savoury cream sauce.

Croustades a la are made of the same preparation moëlle put into little cases of fried bread, breadcrumbs strewed on the top, and browned.

Friantines de moëlle are slices of marrow laid on slices of à la St. Marc tomato, covered with forcemeat, and fried in batter.

Quenelles a la moëlle are quenelles made of beef marrow with breadcrumbs, eggs, etc.

Ox-cheek, braised or stewed, and cut in small pieces is served as Tête de boeuf

à la Czarina, in a sharp brown sauce, with currant jelly, sultanas, and gherkins.

à la Portugaise, with Spanish onions.

à la St. Germain, with green peas.

Ox palates as Palais de boeuf

à la Lyonnaise, are stewed, cut in round or oval or a la Mar- pieces, and served in soubise sauce. seillaise à la Orly, the pieces are fried in batter, and served with fried parsley and tomato sauce.

à la Ravigote are oval pieces, dipped in white sauce with chopped shallots and parsley, breadcrumbed and fried, and served with Ravigote sauce.

à la Robert are cut in round or oval pieces, and served with Robert sauce.

à la Vivandière, the pieces are coated with white sauce, breadcrumbed and fried, and served in a highly seasoned brown sauce with port wine.

en papillotes are oval pieces in white sauce with parsley and mushrooms, broiled in papers, and served with Italian sauce.

Croquettes de palais are palates cut in pieces, spread with de boeuf forcemeat and rolled, dipped in batter, and fried. They are also dressed in a vol-au-vent, or, if preferred, in several small ones, as Petits vol-au-vents de palais de boeuf.

Ox-tail is dressed as - Queue de boeuf

à la jardinière, cut in joints, stewed, and served with brown sauce, and vegetables cut in small shapes. à la Marseillaise, the pieces are masked with a puree of onions, breadcrumbed and fried; served in a highly seasoned brown sauce. à la Milanaise, stewed, and served in white sauce with macaroni. à la Ste. Mène- served in a brown sauce, covered hould, with breadcrumbs and browned.

aux matrons, served in brown sauce with braised chestnuts. aux pruneaux, served with pickled plums, and a rich brown sauce. en haricot, or en stewed, and served in the sauce with ragoût, onions, carrots, and turnips cut in shapes. en kari, curried, and served with rice.

Ox-tongue, cut in slices, is dressed as - Langue de boeuf

à l' ltalienne, in layers with slices of tomatoes and grated cheese, covered with bread-crumbs and baked.

à la Napolitaine, covered with cheese sauce and breadcrumbs, and served with macaroni and tomatoes.

à I Orientale, in a rich brown sauce with tarragon vinegar, anchovies, hard-boiled white of egg and gherkins cut in dice, and capers.

au Parmesan, cooked with stock, wine, and grated

Parmesan.

en papillotes, wrapped in papers with slices of bacon and broiled. Bouchees a l' ecar- are little patties of tongue. late

Turban de langue de boeuf

à l' Ecarlate is composed of oval slices cut from two tongues, one pickled red, the other fresh, dressed in a crown alternately, and served with tomato sauce.

à la Macédoine is dressed in the same manner, and served with a white Macédoine garnish in the centre, and white sauce.