The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.

by Alexander Filippini

BEEF.

478. Braised Beef à la Morlaisienne.

—Procure a rump-piece of beef weighing three pounds, lard it with four large pieces of salt pork, seasoned with a pinch of chopped parsley and a crushed garlic. Lay the beef in a saucepan, with pieces of salt pork or fat at the bottom, add one sliced onion, the round slices of one carrot, one sprig of thyme, and a bay-leaf; season with a pinch of salt and half a pinch of pepper, then cover, and brown it well on both sides for ten minutes. Moisten with half a pint of white broth ([No. 99]) and half a pint of Espagnole sauce ([No. 151]), then cook for one hour. When finished, lay it on a dish, garnishing with six stuffed cabbages ([No. 919]). Skim off the fat, strain the gravy, and pour the sauce over, or else serve it in a separate sauce-bowl.

479. Braised Beef à la Mode.

—Lard and prepare a piece of beef weighing three pounds as for the above ([No. 478]). Let it marinate for twelve hours in the juice of half a lemon, with one good pinch of salt, the same quantity of pepper, one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots. Put the meat in a saucepan with half an ounce of butter, and let both sides brown well for ten minutes; take it out and lay it on a dish, then add to the gravy about two tablespoonfuls of flour, stirring it well, and moisten with one quart of broth ([No. 99]), mingling it carefully while the sauce is boiling. Replace the beef in the saucepan with two sliced carrots and twelve small glazed onions ([No. 972]), and cook for one hour, adding a strong bouquet ([No. 254]), a glassful of claret wine, if desired, and a little crushed garlic, also half a pinch of salt, and the third of a pinch of pepper. Serve on a hot dish, skim the fat off the gravy, straining it over. Arrange the carrots and onions in clusters around the dish, and serve.

All braised beef to be prepared exactly the same, only adding different garnishings.

480. Braised Beef à la Providence.

—Braise a piece of beef of three pounds, as for [No. 479], adding a quarter of a cooked cauliflower, half a cupful of flageolet-beans, and a cupful of cooked carrots cut with a vegetable-scoop five minutes before serving. Place the vegetables with the skimmed gravy in a pan, reduce for five minutes. Dress the beef on a hot dish, arrange the vegetables in four heaps, one at each end of the dish and one on each side of it. Pour the gravy over the beef, and serve.

481. Braised Beef à l’Orsini.

—Braise a piece of beef as for [No. 479], serve it on a dish garnished with rice, prepared as follows: with some cold risotto ([No. 1017]) form six balls the size of an egg; roll them in bread crumbs, then dip them in beaten eggs, lard them with half-inch slices of cooked, smoked tongue, and fry in hot fat for three minutes. Serve these round the beef, with its own gravy well skimmed and strained over.

482. Braised Beef à la Flamande.

—Prepare the beef as for [No. 479], and serve it decorated with clusters of a quarter of a cooked, red cabbage, two cooked carrots, and two turnips, all sliced. (Red cabbage, carrots, and turnips should always be cooked separately).

483. Braised Beef en Daube.

—Add to a piece of braised beef, as for [No. 479], one ounce of salt pork cut into small square pieces, the round slices of two carrots, and twelve glazed onions ([No. 972]), also one cut-up turnip. Put all these ingredients in the saucepan with the beef, three-quarters of an hour before serving.

484. Braised Beef à la Bignon.

—Braise a piece of beef as for [No. 479]. Take six large potatoes and pare them as round as possible, scoop out the insides with a Parisian potato-spoon, being careful not to break them, parboil them slightly for three minutes on a quick fire, and then fill them with any kind of forcemeat handy; place them in the oven with two tablespoonfuls of clarified butter, and bake well for twenty minutes. Serve them around the beef, three on each side of the dish.

485. Braised Beef, Russian Sauce.

—Cook a piece of braised beef as for [No. 479], and serve it with a little of the gravy on the dish, and half a pint of Russian sauce ([No. 211]) separate.

486. Smoked Beef à la Crême.

—Take one pound of very finely minced smoked beef, put it in a stewpan with half an ounce of butter, cook for two minutes, and moisten slightly with half a cupful of cream, adding two tablespoonfuls of béchamel ([No. 154]), and serve as soon as it boils. (Do not salt it).

487. Beefsteak Pie à l’Anglaise.

—Slice two pounds of lean beef in half-inch-square slices, add two sliced onions, and stew together in a saucepan with one ounce of butter for ten minutes, stir in two tablespoonfuls of flour, and mix well; moisten with one quart of water or white broth ([No. 99]), still stirring. Season with a pinch each of salt and pepper, and add a bouquet ([No. 254]); let cook for twenty minutes, take out the bouquet, and fill a deep dish with the above preparation. Cut two hard-boiled eggs in slices, and lay them on top, cover with pie-crust ([No. 1077]), glaze the surface with egg yolk, and bake a light brown color for about eight minutes in the oven; then serve.

488. Beefsteak Pie à l’Américaine.

—Proceed the same as for [No. 487], but using in place of the eggs one pint of potatoes cut with a vegetable-scoop, also one ounce of lard, cut in small pieces, and cooking them with the beef the same length of time.

489. Corned Beef with Spinach.

—Take three pounds of rump or brisket of corned beef, and put it into a saucepan, covering it with fresh water; boil briskly for an hour and a half, and serve with boiled spinach à l’Anglaise ([No. 940]).

490. Corned Beef with Kale-sprouts.

—The same as for the above, only adding two quarts of kale-sprouts, half an hour before the beef is cooked, then arrange the cooked kale-sprouts on a dish, and put the corned beef over, and serve.

491. Sirloin Steak, or Entrecôte à la Bordelaise.

—Procure two sirloin steaks of one pound each; season them with one pinch of salt and half a pinch of pepper. Baste on both sides with half a tablespoonful of oil, and put them on a broiler over a bright charcoal fire; broil them for six minutes on each side, and then place them on a hot serving-dish. Pour a pint of Bordelaise sauce ([No. 186]) over the steaks, being careful to have the rounds of marrow on top of the steaks unbroken, and serve very hot. (Broiled sirloin steaks are all to be prepared as above, only adding different sauces or garnishings).

492. Sirloin Steak à la Béarnaise.

—Prepare and broil two sirloin steaks as for [No. 491], and when cooked, pour over half a pint of Béarnaise sauce ([No. 166]), and serve.

493. Sirloin Steak à la Moëlle.

—Broil two sirloin steaks as for [No. 491], take half a pint of Madeira sauce ([No. 185]), and to it add six drops of tarragon-vinegar, also the marrow of one marrow-bone cut in round slices. Boil once only, then pour the sauce over the steaks, and serve very hot.

494. Sirloin Steak Larded à la Duchesse.

—Procure a piece of four pounds of tender sirloin, pare and trim it nicely, taking out the bones; lard it over the top with a small larding-needle, and season with half a pinch of salt and a third of a pinch of pepper. Line a baking-dish with some pork-skin, one medium-sized, sliced carrot, half a bunch of well-cleaned and pared parsley-roots, one peeled, sound, sliced onion, one sprig of thyme, and a bay-leaf. Place the sirloin on top, and put it in the oven to roast for thirty minutes. Take from out the oven, dress on a hot dish, leave it at the oven door; add half a pint of white broth ([No. 99]) or consommé ([No. 100]) to the gravy, boil it for two minutes, skim the fat off, strain the gravy into a sauce-bowl, and serve separate.

495. Sirloin Steaks à la Parisienne.

—Broil two sirloin steaks as for [No. 491], and serve surrounded with one pint of cooked Parisian potatoes ([No. 986]), and half a gill of maître d’hôtel butter ([No. 145]).

496. Sirloin Steaks aux Cêpes.

—Lay two broiled sirloin steaks, as for [No. 491], on a hot dish; cut six medium-sized cêpes into quarter pieces, put them in a frying-pan with one tablespoonful of oil, and fry for two minutes with one finely chopped shallot and a quarter of a clove of crushed garlic. Add these ingredients to half a pint of Madeira sauce ([No. 185]), and boil for two minutes longer, then pour over the steaks, besprinkle with a teaspoonful of chopped parsley, and serve.

497. Sirloin Steak, with Green Peppers.

—Dish two broiled sirloin steaks ([No. 491]), and pour over them a sauce made as follows: empty three green peppers, mince them very fine, suppressing the seeds, and put them in a stewpan with a tablespoonful of oil. Cook for about three minutes, moistening with half a pint of Madeira sauce ([No. 185]); cook for five minutes longer, then pour the sauce over the steaks, and serve.

498. Sirloin Piqué à la Bordelaise.

—Proceed the same as for [No. 491], adding a pint of Bordelaise sauce ([No. 186]) separately.

499. Sirloin Piqué, Marrow sauce.

—The same as for [No. 491], only serving with a pint of hot marrow garnishing ([No. 244]) separately.

500. Minced Beef à la Provençale.

—Cut into small slices a piece of beef weighing one pound and a half, put them in a saucepan with two tablespoonfuls of oil and two medium-sized, chopped onions; brown them together for five minutes, then add two tablespoonfuls of flour, and cover with a pint and a half of white broth ([No. 99]). Stir well and put in two cut-up tomatoes, two crushed cloves of garlic, and six finely shred mushrooms; season with a good pinch of salt and a pinch of pepper; place the lid on the pan. Let cook for twenty minutes, then dress on a hot dish. Arrange six heart-shaped croûtons ([No. 133]) around the dish, and serve.

501. Minced Beef à la Portugaise.

—The same as for the above, only leaving out the mushrooms, and garnishing with six timbales prepared as follows: thoroughly clean the interiors of six small timbale-molds, then butter them well inside. Fill them up half their height with hot, boiled rice, well pressed down, so that when unmolding they will hold perfectly firm. Place them in the hot oven for two minutes. Unmold and arrange them around the dish at equal distances; dress six small, hot, roasted tomatoes ([No. 1028]), one on top of each column of rice, and then serve.

502. Minced Beef à la Catalan.

—Proceed as for [No. 500], browning the meat in oil, and adding two very finely chopped shallots, one onion, and a green pepper cut into pieces. When well browned, after five minutes, put in a pint of Espagnole sauce ([No. 151]), half a pinch of salt, and the same of pepper. Cook again for fifteen minutes and serve, with a teaspoonful of chopped parsley strewn over.

503. Broiled Tenderloin of Beef.

—Procure two and a half pounds of tenderloin of beef; pare, cut it into three equal parts, flatten a little, then place them on a dish, and besprinkle with a pinch of salt, and the same of pepper. Baste them with one teaspoonful of sweet oil; roll them well, and put them on the broiler on a moderate fire; let cook for five minutes on each side; then place them on a hot dish, and use any kind of sauce or garnishing desired.

All broiled tenderloins are prepared the same way.

504. Broiled Tenderloin à la Chéron.

—Broil three tenderloin steaks, as for [No. 503]; lay them on a dish on the top of a gill of hot Béarnaise sauce ([No. 166]), place on each steak one hot artichoke-bottom filled with hot Macédoine ([No. 1032]), pour just a little meat-glaze ([No. 141]) over, and serve.

505. Tenderloin à la Nivernaise.

—Broil three tenderloin steaks, as for [No. 503]; put them on a hot dish, with half a pint of garnishing of mushroom sauce ([No. 230]); lay six poached eggs ([No. 404]) on top, and serve.

506. Tenderloin à la Florentin.

—Prepare three fillets the same as for [No. 503]; pour a gill of hot Madeira sauce ([No. 185]) over the steaks, and garnish with three hot artichokes à la Florentin ([No. 903]), and serve.

507. Tenderloin à la Trianon.

—Broil three fillets, as for [No. 503]; pour half a pint of Béarnaise sauce ([No. 166]) over, and garnish with four slices of truffles on each; also a little meat-glaze ([No. 141]), and serve.

508. Broiled Tenderloin aux Gourmets.

—Have three tenderloin steaks prepared as for [No. 503]; when taken from the broiler, place them on a warm dish, and have already prepared the following garnishing: put in a saucepan one pint of Madeira sauce ([No. 185]); add to it two truffles cut into square pieces, four mushrooms, an artichoke-bottom, and a small blanched sweetbread, either from the throat or heart, all well minced together. Cook for ten minutes; then pour this over the hot serving-dish. Dress the fillets over, and serve.

509. Mignons Filets à la Pompadour.

—After procuring two and a half pounds of fine, tender fillet of beef, pare it nicely all around; then cut it into six equal, small fillets. Flatten them slightly and equally. Place on a dish, season with a pinch of salt and half a pinch of pepper, evenly divided. Place them in a pan on the hot range, with half a gill of clarified butter, and cook them for four minutes on each side. Prepare a pint of Béarnaise sauce, as in [No. 166]. Dress three-quarters of it on a hot dish (reserving the other quarter for further action). Lay six round-shaped pieces of bread-croûtons, lightly fried in butter, over the Béarnaise sauce; dress the six fillets, one on top of each croûton; arrange then six warm artichoke-bottoms right in the centre of the fillets. Fill up the artichokes with a tablespoonful of hot Jardinière ([No. 1033]). Evenly divide the remaining quarter of a pint of hot Béarnaise sauce over the Jardinière. Cut into six even slices one good-sized, sound truffle; place one slice on the top of each, right in the centre of the Béarnaise sauce, and send to the table as hot as possible.

510. Mignons Filets à la Moëlle.

—Prepare and fry six small fillets as for the above ([No. 509]) for three minutes on both sides; lay them on a dish, adding one pint of hot Madeira sauce ([No. 185]) with six drops of tarragon-vinegar and eighteen round slices of marrow. Let boil once only; then pour the sauce around the dish, dressing the marrow on top of the fillet, and serve.

511. Mignons Filets, Marinated, Russian Sauce.

—Trim nicely and lard six fillets of beef—tail ends weighing each a quarter of a pound—steep them in a cooked marinade ([No. 139]) for twelve hours; then drain, and cook them in a sautoire, with one ounce of clarified butter, for three minutes on each side, and serve with one pint of Russian sauce ([No. 211]) on the dish, and the fillets on top.

512. Mignons Filets à la Bernardi.

—Prepare six small fillets, as directed for [No. 509]; cook them for three minutes on each side; then lay them on a dish and pour over half a pint of hot Madeira sauce ([No. 185]). Serve with six small croûstades ([No. 264]), garnished with Macédoine ([No. 1032]), and six large game quenelles ([No. 228]).

513. Mignons Filets à la Bohémienne.

—Lay on a dish six small fillets prepared the same as for [No. 509]. Pour over them half a pint of hot Madeira sauce ([No. 185]). Make six small croûstades ([No. 264]), fill them with a cooked macaroni à la creme ([No. 954]) cut into small pieces; also two tablespoonfuls of grated cheese. Cover them with a round slice of cooked smoked tongue, and garnish the steaks with these.

514. Mignons Filets à la Parisienne.

—Pare nicely six small fillets; cook three minutes, as directed in [No. 509]; put half a pint of Madeira sauce ([No. 185]) in a saucepan, with two truffles and six mushrooms, all cut in slices. Let cook for ten minutes. Nicely arrange six small, round croûtons on the hot dish; dress the fillets over them, and pour the sauce around, but not over them; then serve.

515. Mignons Filets aux Pommes-de-terre Parisiennes.

—When cooked the same as the above, for three minutes, pour over the fillets placed on a dish half a gill of good maître d’hôtel butter ([No. 145]) thickened with some meat-glaze ([No. 141]), and garnish with half a pint of Parisian potatoes ([No. 986].)

516. Tenderloin Piqué à la Duchesse.

—Procure four pounds of tenderloin; pare it well, and lard it, using a fine needle. Line the bottom of a roasting-pan with some pork-skin, one sliced onion, one sliced carrot, and half a bunch of well-washed parsley-roots. Place the tenderloin on top; add a pinch of salt, and roast it in a brisk oven for thirty-five minutes, basting it occasionally with its own juice. Dish it up, skim the fat off the gravy, then strain it over the fillet, and pour half a pint of good Madeira sauce ([No. 185]) over, and garnish with six potatoes Duchesse ([No. 1006]).

517. Tenderloin Piqué à la Portugaise.

—Roast four pounds of tenderloin as in [No. 516], lay it on a hot dish, arrange six stuffed tomatoes ([No. 1023]) around the tenderloin at equal distances. Put in a saucepan half a pint of tomato sauce ([No. 205]), and one gill of demi-glace ([No. 185]). Let boil for one minute, then pour it into a sauce-bowl and serve separate.

518. Tenderloin of Beef, Piqué à la Provençale.

—Roast four pounds of tenderloin as for [No. 516], slice half a pint of cêpes, and add them to half a pint of Madeira sauce ([No. 185]) with one crushed clove of garlic. Pour the sauce onto a dish, lay the tenderloin on top, and decorate with some twisted anchovies, and twelve stoned olives laid on each one; then serve.

519. Roast Tenderloin à la Hussard.

—Procure four pounds of fillet of beef, pare it nicely, and season with one pinch each of salt and pepper; butter the surface lightly, and lay it in a roasting-pan, and put it to cook for ten minutes in a brisk oven, then set it aside to cool, and afterwards lay on it some very fine chicken forcemeat ([No. 226]), besprinkle with fresh bread-crumbs, and baste with three tablespoonfuls of clarified butter. Roast it again for thirty-five minutes, and serve with three-quarters of a pint of the following Hussard garnishing on the dish.

Put in a saucepan on the hot stove half a pint of Madeira sauce ([No. 185]), a gill of tomato sauce ([No. 205]), six good-sized, sound mushrooms, cut into small pieces, twelve godiveau quenelles ([No. 221]), and three ounces of cooked, smoked beef-tongue, cut in round pieces. Let all cook together for five minutes, and use when required.

520. Tenderloin Piqué à la Sevigne.

—Roast a piece of tenderloin as for [No. 519]; when done and laid on a dish, pour over it half a pint of good Madeira sauce ([No. 185]), and decorate with six small bouchées filled with spinach ([No. 588]).

521. Tenderloin Piqué à l’Egyptienne.

—Roast a piece of tenderloin as for [No. 519], lay it on a dish, pouring over it half a pint of good Madeira sauce ([No. 185]). Garnish one side of the dish with three roots of boiled celery—the white part only—and the other side with eighteen cooked gumbos ([No. 1030]), then serve.

522. Tenderloin Piqué à la Richelieu.

—Exactly the same as for [No. 519], only adding one pint of hot Richelieu sauce under the fillet ([No. 539]), and serve.

523. Tenderloin Piqué à la Bernardi.

—Take a four-pound piece of tenderloin, lard it—using a small larding needle—with very thin pieces of fresh ham and truffles, all cut the same size; put it into the oven to roast for thirty-five minutes, and then lay it on a dish, trimming the fillets carefully, the larded part being on the top. Pour over half a pint of good, hot Madeira sauce ([No. 185]), and garnish with three artichoke-bottoms, filled with hot Macédoine ([No. 1032]), three bouchées filled with spinach ([No. 588]), and three large game quenelles ([No. 228]). Arrange these to represent one single bouquet, and serve.

524. Porterhouse Steak.

—Procure two porterhouse steaks of one and a half pounds each—see that they are cut from the short loin—flatten them well, pare and trim, and season with one pinch of salt and half a pinch of pepper. Put them on a dish with half a tablespoonful of oil; roll well, and put them on a moderate fire to broil seven minutes on each side. Lay them on a warm dish, pour one gill of maître d’hôtel butter ([No. 145]) over, and serve with a little watercress around the dish.

525. Double Porterhouse Steak.

—Have a fine porterhouse steak of three pounds, and proceed as for [No. 524]. Broil on a rather slow charcoal fire, if possible, ten minutes on each side, then serve as for the above.

526. Hamburg Steak, Russian Sauce.

—Take two pounds of lean beef—the hip part is preferable—remove all the fat, and put it in a Salisbury chopping machine; then lay it in a bowl, adding a very finely chopped shallot, one raw egg for each pound of beef, a good pinch of salt, half a pinch of pepper, and a third of a pinch of grated nutmeg. Mix well together, then form it into six flat balls the size of a small fillet. Roll them in fresh bread-crumbs, and fry them in the pan with two tablespoonfuls of clarified butter for two minutes on each side, turning them frequently and keeping them rare. Serve with half a pint of Russian sauce ([No. 211]) or any other desired.

527. Roast Beef.

—In order to have a fine piece of beef cooked to perfection, and at the same time have it retain all its juices, purchase, from a first-class butcher only, a three-rib piece near the short loin part. Saw off the spine, also the bones of the three ribs to one inch from the meat, so as to have it as nearly a round shape as possible. Season with one and a quarter pinches of salt, divided equally all over, tie it together, and place it lengthwise in a roasting-pan. Pour a tablespoonful and a half of water into the pan so as to prevent its burning, then a few very small bits of butter can be distributed on top of the beef, if so desired. Set it in a rather moderate oven, and let roast for one hour and ten minutes, taking care to baste frequently with its own gravy. Remove it from the oven, untie, and dress it on a very hot dish, skim the fat from the gravy, and pour in two tablespoonfuls of broth, heat up a little, strain the gravy into a sauce-bowl, and send to the table.

The parings from the beef can be utilized for soup-stock; nothing need be wasted.

528. Corned Beef Hash à la Polonaise.

—Brown in a saucepan two onions, with one ounce of butter; add one pound of cooked, well-chopped corned beef, and one pint of hashed potatoes. Moisten with a gill of broth, and a gill of Espagnole ([No. 151]). Season with half a pinch of pepper and a third of a pinch of nutmeg; stir well and let cook for fifteen minutes, then serve with six poached eggs on top ([No. 404]), and sprinkle over with a pinch of chopped parsley.

529. Corned Beef Hash au Gratin.

—Make a hash as for the above, ([No. 528]), put it in a lightly buttered baking-dish, and besprinkle with rasped bread-crumbs. Moisten slightly with about one teaspoonful of clarified butter, and bake in the oven for fifteen minutes, or until it obtains a good brown color; then serve.

530. Corned Beef Hash à la Zingara.

—The same as for [No. 528], adding to the hash two good-sized, freshly peeled, and cut-up tomatoes (or half a pint of canned), one bruised clove of garlic, and one pinch of chopped parsley. Let all cook together for fifteen minutes; then serve.

531. Corned Beef Hash en Bordure.

—Form a border around a baking-dish with mashed potatoes ([No. 998]), set it for two minutes in the oven, then fill the centre with hot corned beef hash ([No. 528]). Besprinkle the top with one pinch of chopped parsley, and serve.

532. Beef-Tongue à la Gendarme.

—Boil a fresh beef-tongue in the soup-stock for one hour and a half. Skin it, then place it on a dish, adding one pint of Gendarme garnishing, made by pouring a pint of Madeira sauce ([No. 185]) into a saucepan. Put it on the hot stove, and add twelve small godiveau quenelles ([No. 221]). Cut up six small, sound pickles, four mushrooms, and two ounces of smoked beef-tongue; add these to the sauce, and let cook for five minutes, stirring it lightly, then serve.

533. Beef-Tongue, Sauce Piquante.

—The same as for the above, [No. 532]. When the tongue is ready, decorate it with pickles, and serve with a pint of sauce piquante ([No. 203]) separate, instead of the other garnishing.

534. Beef-Tongue, Napolitaine.

—The same as for [No. 532], adding one pint of hot Napolitaine garnishing ([No. 195]), instead of the other garnishing.

535. Beef-Tongue à la Jardinière.

—The same as for [No. 532], adding one pint of hot Jardinière ([No. 1033]), in place of the other garnishing.

536. Beef-Tongue, with Spinach.

—The same as for [No. 532], substituting one pint of spinach with gravy ([No. 943]) for the other garnishing.

537. Beef-Tongue, au Risotto.

—The same as for [No. 532], only adding one pint of hot Risotto ([No. 1017]) for the other garnishing.

538. Beef-Tongue à la Milanaise.

—The same as for [No. 532], only substituting one pint of Milanaise garnishing ([No. 251]) for the other.

539. Roulade of Beef à l’Ecarlate.

—Procure six pounds of fine brisket of prime beef; roll it up as close as possible, so as to have it very firm, then firmly tie it around. Put in a saucepan one sound, peeled onion, one well-washed and scraped, sound carrot, both cut into thin slices, one sprig of thyme, one bay-leaf, three cloves, and a few shreds of larding-pork. Place the roulade over all. Season with two pinches of salt and one pinch of pepper. Cover the pan very tightly to prevent steam from escaping. Should the lid be loose, place a weight on top of it. Place it on a moderate fire, and let gently simmer for twenty minutes in all. Remove the lid, add two glasses of white wine, and one gill of broth ([No. 99]). Cover very tightly again, place in the hot oven, and let braise for fully two hours. Remove from the oven, untie, dress on a hot dish. Skim the fat off the gravy, strain the gravy into a sautoire, and reduce it on the hot range to one-half. Cut up an ounce of cooked, smoked beef-tongue into cock’s-comb shape, one good-sized, sound, sliced truffle, six godiveau quenelles ([No. 221]), and six mushrooms. Place all these in a sautoire on the fire, with half a wine-glassful of Madeira wine, letting boil for one minute. Strain the reduced gravy of the roulade over this; add half a gill of tomato sauce ([No. 205]), and half a gill of Espagnole sauce ([No. 151]). Cook again for five minutes, then pour it into a sauce-bowl and send to the table separate, very hot.

540. Stewed Beef à l’Egyptienne.

—Cut two pounds of beef into small, square pieces, brown them in a stewpan with one ounce of butter, adding two onions, cut into square pieces. When well browned, for about ten minutes, add two tablespoonfuls of flour; stir briskly with a pint and a half of white broth ([No. 99]), also one gill of tomato sauce ([No. 205]). Season with one good pinch of salt and half a pinch of pepper, put in a bouquet ([No. 254]), one clove of crushed garlic, and let cook for twenty-five minutes. Dish up the beef with a bunch of eighteen cooked gumbos ([No. 1030]), also three stalks of white, cooked celery.

541. Stewed Beef à la Dufour.

—Prepare two pounds of small, square cuts of beef, brown them with two onions cut in square pieces, adding two tablespoonfuls of flour, cooking for six minutes. Stir well, and moisten with one quart of broth ([No. 99]), and one gill of tomato sauce ([No. 205].) Put in also one pint of raw potatoes, cut in quarters, and let cook thoroughly for twenty-five minutes, with a bouquet ([No. 254]), a good pinch of salt and half a pinch of pepper, also one crushed garlic; then serve.

542. Stewed Beef à la Turque.

—Cook the beef as directed in [No. 541], substituting a good teaspoonful of curry, and serve with six timbales filled with cooked rice ([No. 501]). Unmold them, and use them instead of the potatoes.

543. Stewed Beef à la Marseillaise.

—Proceed the same as for [No. 541], omitting the potatoes, but adding two tomatoes cut in pieces, six chopped mushrooms, and two crushed cloves of garlic, all cooked six minutes with the beef. Serve with a teaspoonful of chopped parsley strewn over.

544. Tripe à la Bordelaise.

—Take a pound and a half of lozenge-shaped pieces of tripe, cut into twelve parts. Marinate them for two hours in one tablespoonful of oil, with a pinch of salt, half a pinch of pepper, one bay-leaf, one sprig of thyme, six whole peppers, the juice of one sound lemon, and one crushed clove of garlic. Drain, roll them in flour, then in beaten egg, and finally in fresh bread-crumbs. Fry in one ounce of clarified butter in a pan for five minutes on each side, and serve with a gill of maître d’hôtel butter ([No. 145]), adding to it a teaspoonful of meat-glaze ([No. 141]).

545. Tripe à la Créole.

—Cut a pound and a half of tripe into small pieces, fry them in a pan with two ounces of butter, one chopped onion, and half a green pepper, also chopped. Brown them slightly for six minutes, then transfer them to a saucepan with one cut-up tomato and half a pint of Espagnole sauce ([No. 151]). Season with one pinch of salt and half a pinch of pepper, adding a bouquet ([No. 254]), also a crushed clove of garlic. Cook for ten minutes and serve with one teaspoonful of chopped parsley.

546. Tripe à la Poulette.

—Shred one and a half pounds of tripe, brown it slightly for three minutes in a pan, with an ounce of butter, one pinch of salt, and half a pinch of pepper; then transfer it to a saucepan, with half a pint of good Allemande sauce ([No. 210]). Let cook five minutes longer, then squeeze in the juice of half a lemon, besprinkle with a pinch of chopped parsley, and serve.

547. Tripe à la Mode de Caën.

—Take one raw, double tripe, one ox-foot, three calf’s feet, all well-washed and cleansed several times in fresh water, cutting them in pieces two inches long by one square. Have an earthen pot, or a saucepan, put pieces of feet at the bottom, cover over with tripe, then a layer of sliced carrots and onions, and continue the same until the vessel is full, carefully seasoning each layer. Tie in a cloth a sprig of thyme, two bay-leaves, twelve whole peppers, and six cloves; put this in the middle of the pot, throw over a bottleful of cider or white wine, and a little brandy (say one pony); lay on the top the stalks of some green leeks, parsley-roots, and cabbage leaves; cover, and fasten it down with paste, so that the steam cannot escape, and leave it for about ten hours in a very slow oven. Take it from the oven and serve when required.

548. Tripe à la Lyonnaise.

—Cut up a pound and a half of double tripe, also two onions, and brown them in the pan with one ounce of clarified butter until they assume a fine golden color. Drain them, put them back on the fire, add one tablespoonful of vinegar and a gill of good Espagnole ([No. 157]). Stew for two minutes longer, and serve with a pinch of chopped parsley sprinkled over.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.

---