Aloyau de boeuf is a sirlotn of beef; sauce raifort, it is served with horseradish sauce. à la Godard is boned, rolled and braised, and served with mushrooms, slices of sweetbread, and a rich brown sauce. à la Portugaise is boned, rolled, larded and braised; served with stewed Portugal onions and brown sauce. à la Printaniere is braised, and served with young vegetables. à la Provencale is larded, spread with a stuffing made with marrow, anchovies and garlic, roasted, and served with Piquante sauce. braise a la Royale is boned, rolled, larded and braised. en cannelon is boned, rolled and roasted.

Bifteck

à la Franfaise is beef or rump steak broiled, and served wrth fried potatoes. en ragoût is stewed; with onions, it is a la bonne bouche.

Boeuf

à la Hollandaise is a piece of beef rubbed with treacle, etc, salted, smoked, and boiled. It is eaten cold.

Boeuf

à la Mode is stewed with vegetables.

au chasseur is spiced beef. It may be served with Chevreuil or Poivrade sauce, or with currant jelly.

braise d la Jardi- is braised beef served with Jardinière niere garnish; aux haricots verts, with

French beans.

froid a l'Améri- is cold beef served with a tomato caine salad; aux fndes, with Indian pickles.

Canue/ou de boeuf is a thick steak, stuffed, rolled and braised.

Chatcaubriand is a broiled fillet steak. A la gri//e Bruxelloise, it is served with a puree of Brussels sprouts; d la Russe, with horseradish sauce. It is also served au beurre d'anchois, garnished with anchovy butter; aux huîtres, with oysters; and aux pommes frisees, with fried potato ribbons.

Cotes de boeuf à l'Espagno/e are ribs of beef, larded, rolled and braised, and served with button onions. à la Portugaise are rolled and braised, and served with Portugal onions. braisees d lapuree are braised, and served with tomato de tomates sauce.

rôtics, à la are roasted, and served with ChateauChateaubriand briand sauce. Entre-cotes de boeuf

à la Borde/aise is a thick slice of ribs of beef, broiled, and served in Bordelaise sauce with pieces of beef marrow. à la Tyro/ienne is covered with a puree of tomatoes with chopped onions, and garnished with baked tomatoes.

Removes, Or Releves

Filet de boeuf

à la Bohémienne is the fillet, or undercut of the sirloin, larded, soaked in marinade, and roasted or braised; it is served hot with fried slices of potatoes, and Poivrade sauce with pickled onions, pickled mushrooms, and olives; or cold, with tomato sauce and currant jelly.

à la Milanaise is larded, roasted, and served in a white sauce with macaroni.

à la Mirabeau is larded, roasted, and served with

Mâitre d'hôtel butter, anchovies, olives, and watercress. A fillet steak is dressed in this way, but should be broiled instead of roasted.

à la Napolitaine is larded, roasted, and served in a savoury brown sauce with Tarragon vinegar, currant jelly, raisins and French plums.

à la Romaine is larded, roasted, and served with macaroni dressed with tomato sauce and grated cheese.

à la Russe is larded and braised, and served with brown mushroom sauce, garnished with tomatoes stuffed with cheese custard and set on artichoke bottoms, and little heaps of macé-doine vegetables, and of chopped mushrooms, olives, truffle and tongue.

à la Toscane is larded and braised, and served with tomatoes and stuffed artichoke bottoms.

à la Trouville is larded, braised and glazed; served with spaghetti macaroni dressed with grated cheese and tomatoes, and a brown sauce.

au jus de gro- is larded, soaked in marinade and seilles roasted; served in a brown sauce with currant jelly.

Filet de boeuf braise is braised; d la Madère, it has

Madeira sauce; d la Paysanne, it is garnished with vegetables. pique aux legumes is larded, roasted and glazed, and printaniers served with young vegetables and brown sauce. rôti is roasted, and may have a vegetable garnish - Macédoine, Jardinière, or Printanière - and be named accordingly. Au jus d'orange, it has orange sauce; au macaroni, it is garnished with macaroni. Fricandeau de boeuf is a beef fricandeau. It can be served with macaroni, d la Milanaise; or cold, with salad, d la Jardinière. Langue de boeuf à la prima donna is ox-tongue boiled and glazed, and served with a border round it of quenelles of veal, and white sauce with Brussels sprouts. à la Princesse is boiled, glazed and served cold, covered with Mayonnaise sauce, and garnished with salad and cucumber. à la Romaine is braised, and served in a brown gravy with white wine, chilli vinegar, currants and sultanas. Noix de boeuf braisée is a braised chump of beef Pâté chaud de boeuf is a hot beef pie. Pâté de boeuf aux is a beef-steak pie with oysters.

huîtres Pâté de boeuf aux is a pie of minced beef and mashed pommes de terre potatoes, with a crust of mashed potatoes. Pâté de tête de boeuf is an ox-cheek pie. This is also called Pâté d la Hesse. Piece de boeuf

à la Bonne is brisket of beef stewed. Served

Femme with fried onions, it is called d la

Bourgeoise.

Piece de boeuf à la Flamande is braised and garnished with carrots, turnips, and other vegetables, and sausages.

à la Macedoine is boiled beef, served with a macedoine garnish.

à la Nivernaise is served with carrots and turnips.

Garnished with sausages, bacon and cabbages, it is garni de choux.

Rosbif d l'Anglaise is roast beef, served with horseradish and Yorkshire pudding.

Rouelle de boeuf is a round of beef boiled; à /'Ang/aise, boui/iie it is served with carrots and turnips and small suet dumplings.