This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A pie of minced beef and mashed potatoes with a crust of mashed potatoes.
Steak broiled and served with Bearnaise sauce over or around.
Steak fried in oil, gravy made in the pan with espa-gnole and wine; stoned olives added.
Tenderloin steak with butter, mixed with chopped parsley, and lemon juice spread over it; fried potatoes around.
Thin steaks floured and fried brown, served in brown Italian sauce.
Thin tenderloin steaks, each one between two slices of bacon, breaded, with chopped ham mixed with the bread crumbs, and fried; served with reform sauce of poivrade and harvey sauces, port wine and currant jelly.
Thin fillet steaks covered with forcemeat and slices of ham, put together in pairs, breaded and fried; sen ed with white sauce.
Thin tenderloin steaks larded, cooked in mirepoix and served in the sauce with financiere garnish.
Very thin slices of beef rolled up like sausages with forcemeat inside, baked in a covered pan; served with the sauce. Other cuts and different parts and ways of cooking may be found under the proper letters.
Minced beef, either raw or cooked, or both mixed; with sausage seasonings and fat, or crumb of bread to make it cohesive, is rolled into sausage shapes and then rolled up in a thin covering of pie paste, egged over and baked.