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.