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page 84
PREPARATION.--1st. Slice the beef quite fine and place it in a hollow dish. 2d.
Slice the onions and let them cook in a stew pan with 3 tablespoonsful butter
till light brown. Sprinkle over 1 tablespoonful flour, add 2 glassesful stock,
and let boil awhile. 3d. Pour over the beef and let bake for 1 hour in an oven.
230. CROQUETTES DE B’UF.
BEEF CROQUETTES. (Entree.)
PROPORTIONS.--For five persons:
Boiled beef.......2 lbs.
Onions............3.
Eggs.............3.
Butter............4 tablespoonsful.
Flour.............4 tablespoonsful.
Salt and pepper...To suit the taste.
Lard or fat enough to fry.
Time.--3/4 hour.
PREPARATION.--1st. Chop the beef very fine. 2d. Chop the onions. Let them brown
in a sauce pan with 2 tablespoonsful butter and pour them in a large mixing bowl
with the chopped meat, 6 boiled potatoes (peeled) also 3 eggs (broken as
indicated No. ), some salt and pepper, mix well the whole. 3d. Divide into
croquettes about 4 inches long and 1 1/2 inches thick. Roll them in flour and
let fry. Serve with a tomato sauce apart. (No. 318.)
231. B’UF FROID SAUCE VINAIGRETTE.
COLD BEEF WITH SAUCE VINAIGRETTE. (Entree.)
PROPORTIONS.--For five persons:
Cold boiled beef.....................2 lbs.
For Vinaigrette Sauce see No. 166.
PREPARATION.--Slice the beef, place it in a hollow dish and pour a Vinaigrette
Sauce No. 166 over it.
232. SALADE DE B’UF.
BEEF SALAD. (Entree.)
PROPORTIONS.--For five persons:
Cold boiled beef......2 lbs.
Hard boiled eggs.....4.
Green onion...........1.
Parsley...............1/2 handful.
Oil...................4 tablespoonsful.
Vinegar...............2 tablespoonsful.
Salt and pepper.......To suit the taste.
PREPARATION.--1st. Slice the beef, put in a salad dish with four hard boiled
eggs sliced, one green onion chopped, 4 tablespoonsful oil, 2 tablespoonsful
vinegar, salt and pepper to suit the taste, sprinkle over some chopped parsley
and stir the whole. You may add also sliced tomatoes and sliced cucumbers, etc.
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