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page 85
233. BEEF STEAK PIE
(Entree.)
PROPORTIONS.--For five persons:
Beef tenderloin........4 to 5 lbs.
Flour..................1 lb.
Butter.................6 tablespoonsful.
Water..................1 glassful.
Onion..................2 pieces.
Potatoes...............6.
Hard boiled eggs......3.
Egg...................1.
Stock..................1 glassful.
Worcestershire sauce...1 table spoonful.
Salt and pepper........To suit the taste.
Time.--1 1/2 hour.
PREPARATION.--1st. Make a pie paste with 1 lb. flour, 4 tablespoonsful butter, 1
glassful water and a little salt; divide this dough in 2 parts and roll both
quite thin. 2d. Place one half in a baking dish or tin, taking care that the
dough falls over the edge about 1/2 inch (to be folded after over the upper
crust of the pie). 3d. Cook the tenderloin as indicated in No. 215, and when
half cooked place in the baking dish with 3 hard boiled eggs sliced, 6 boiled
potatoes sliced. 4th. Put in the pan in which this has been fried 1 glass stock,
1 tablespoonful Worcestershire sauce, some salt and pepper, stir well the whole
and pour over the steaks. 5th. Place the upper crust, fold the edges of the
lower crust over the edge of the upper, make a slit in the middle of the crust,
brush with a beaten egg, and bake for about one hour.
234. LANGUE DE B’UF SAUCE PIQUANTE.
(Entree)
PROPORTIONS.--For five persons:
Beef tongue...............1.
Carrots...................2.
Onions....................2.
Celery................1 stalk.
Time. {To freshen.....4 hours.
{To cook........4 hours.
PREPARATION.--1st. Freshen the tongue in fresh water for about 4 hours (water
should be changed at least four times). 2d. Place the tongue in a kettle with
enough cold water to cover it well, add 3 carrots, 2 onions, 1 stalk of celery,
all these sliced, let cook for 4 hours. 3d. Dip the tongue in cold water, skin
it, put it again in the stock in which it has been cooked and as soon as it is
warm place it in a warm dish with green parsley around and serve with a sauce
piquante apart No. 321.
235. LANGUE FROIDE.
COLD SALTED OR SMOKED TONGUE.
PROPORTIONS AND PREPARATION.--Freshen, cook and skin the tongue as above and
serve cold for breakfast, lunch or picnic.
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