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page 81
221. FILLET SAUTE A LA MOELLE.
TENDERLOIN STEAK WITH MARROW. (Entree.)
PROPORTIONS.--For five persons:
Tenderloin......3 lbs.
Butter..........2 tablespoonsful.
Marrowbones.....1 or 2.
Flour...........1 tablespoonful.
Madeira.........1/2 glassful.
Stock...........1 glassful.
Time.--20 minutes.
PREPARATION.--1st. Take the marrow out of one or two marrow bones; slice it
about 1/4 inch thick; dip these slices a little while in boiling water and let
them drip. 2d. Same as 1st. in No. 215, but do not let the steak cook too much.
3d. Place the steaks on a warm dish, with the marrow slices over them. 4th. Add
in the same sauce pan 1 tablespoonful flour, 1 glassful stock, 1/2 glassful
Madeira; let boil awhile and pour over the tenderloin steak.
222. PETITS FILLETS ROSSINI.
(Entree)
PROPORTIONS.--For five persons:
Tenderloin...........3 lbs.
Butter...............2 tablespoonsful.
Paté de foie gras....1/4 to 1/2 lb.
Madeira..............1/2 glassful.
Stock................1 glassful.
Time.--20 minutes.
PREPARATION.--1st. As indicated in No. 215, but don't let them cook too much.
2d. Dispose the steaks on a warm dish and place over each a slice of paté de
foie gras; keep the dish in a warm but not hot place for awhile. 3d. Add in the
same pan 1 tablespoonful flour, 1/2 glassful Madeira, 1 glassful stock, 1/2 can
truffles sliced quite fine or cut in dices, with their own juice; let boil
awhile and pour over the tenderloin steaks.
223. BITOCKS A LA RUSSE.
(Entree.)
PROPORTIONS.--For five persons:
Beef (shoulder pieces)..2 lbs
Bread crumbs............1 lb.
Butter..................1/4 lb.
Milk....................1 glassful.
Flour...................4 tablespoonsful.
Worcestershire sauce....1 tablespoonful.
Time.--1/2 hour.
PREPARATION.--Chop the meat; mix it well with one-half pound bread crumbs which
have been soaked in 1 pint milk till soft. 2d. Divide that pap in cakes (about
six for each pound); roll them in flour, giving the form of beefsteak; let them
fry in butter for 10 minutes, and
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