No. 637. Escalopes de Filet de Bœuf à la Gotha.
Cut twelve escalopes of beef as described in the last, scrape a quarter of a pound of fat bacon, melt it in a stewpan, and pass it through a sieve into a well-tinned sauté-pan, then lay in your escalopes, season them with a tablespoonful of chopped eschalots, and a little pepper and salt, pass them over the fire five minutes, and leave them to get cold in the sauté-pan; you have procured half a pound of pork sausage-meat, which place in a mortar, add to it three tablespoonfuls of white sauce (No. 7), a little chopped parsley, also a little thyme, and one bay-leaf, chopped very fine, pound all well together and mix it with one egg; you have also procured a pig’s caul, cut it in twelve square pieces, each the size of a small hand, lay a little of the sausage-meat in the centre a quarter of an inch in thickness, upon which lay one of the escalopes, with the bacon and seasoning which is attached, cover with a little more of the sausage-meat and wrap them up in the caul, keeping the same shape as the pieces of beef and as flat as you can, proceed in like manner till they are all finished; put them in a cool place ten minutes, before serving put them over a good fire upon a gridiron, broil them a nice colour, dress them in a crown, fill the centre with some very white stewed choucroute (No. 116), and serve very hot.
No. 638. Escalopes de Filet de Bœuf à la Portugaise.
Prepare twelve escalopes of beef as before, and cook them precisely as in the last; have ready prepared two Portugal onions, which peel and blanch ten minutes in boiling water, then put them into a stewpan just large enough to contain them, cover with some white veal stock, add a bunch of parsley, and stew for an hour or more till quite tender, the smallest one will of course be the first done, take it off and keep it hot till the second one is done, then place the largest upon a piece of mashed potatoes in the centre of your dish, dress the escalopes around upon a small border of mashed potatoes, the points inclining inwards; dress the smaller onion upon the larger, and run a silver attelet through them both; pass the stock the onions were stewed in through a tammie into another stewpan, reduce it to a demi-glace, skim it well, add four tablespoonfuls of brown sauce (No. 1), boil altogether a minute, sauce over and serve.
No. 639. Escalopes de Filets de Bœuf à la Nemours.
Cut twenty-four escalopes of beef as before, but not half so thick, put four tablespoonfuls of forcemeat (No. 120) in a basin with two spoonfuls of chopped lean ham and the yolk of an egg, mix well together, then lay twelve of the escalopes of beef upon the table, put a little of the forcemeat on each, spread it all over with a knife, lay a very thin slice of cooked ham, fat and lean, upon each, spread a little more of the forcemeat over, then lay one of the other twelve escalopes upon each, season with a little pepper and salt; egg over with a paste-brush, and throw them into bread-crumbs and chopped parsley mixed, take them out, beat lightly with your knife, and fry carefully in a sauté-pan with lard, dress them in a crown, glaze and have ready the following sauce: put an ounce of glaze in a sauté-pan, with two spoonfuls of broth and two of white sauce; when boiling, add half an ounce of very fresh butter, half a teaspoonful of sugar, and a little lemon-juice (do not let it boil after you have put in the butter), sauce over and serve.
No. 640. Escalopes de Filet de Bœuf à l’Ostende.
Cut twenty escalopes as in the last article, then blanch and beard two or three dozen of Ostend or small oysters, and cut them up in small dice, then put half a teaspoonful of chopped onions in a stewpan with a small piece of butter, pass them over the fire three minutes, add half a tablespoonful of flour (mix well), four tablespoonfuls of the juice of the oysters, and four of white sauce, boil altogether five minutes, keeping it stirred, then add the oysters with a little essence of anchovies and cayenne pepper; place it again on the fire, and just as it begins to boil add the yolk of an egg, stir it well in and set it on a dish to cool, then lay ten of the escalopes upon the table, and spread a little of the above upon each, cover the ten other escalopes over them, season with a little pepper and salt, egg, bread-crumb, and fry as in the last; glaze, dress them in crown, and have ready the following sauce: put half an ounce of glaze in a stewpan with six tablespoonfuls of good stock and four of brown sauce, place it on the fire, and when it boils add half an ounce of anchovy butter, pour the sauce in the dish and serve.
No. 641. Escalopes de Filet de Bœuf piqué à la Chasseur.
Cut ten escalopes as described for à la reform, but rather thicker, lard each piece with bacon one inch long and narrow in proportion, but do not let the bacon show far out of the beef, then prepare two quarts of marinade (see filet de bœuf à la Bohémienne, No. 426); lay your escalopes in a dish, and strain the marinade over, let them remain about twenty-four hours, take them out and lay them on a cloth, cover the bottom of the sauté-pan with thin slices of fat bacon, lay the escalopes over, add a little of the liquor, but not sufficient to cover them; place a sheet of buttered paper over the sauté-pan and put them in a slow oven for half an hour or more, moisten them now and then with their stock, and when nearly done glaze and give them a little colour with the salamander, take them out, drain on a cloth, and dress in crown upon a border of mashed potatoes; have ready the following sauce: pass the stock they were cooked in through a tammie into a stewpan, boil it at the corner of the stove, skim off all the grease, add half a pint of brown sauce, and reduce it till it forms a good demi-glaze, then add a spoonful of currant jelly and a pat of butter, mix it quickly and sauce over, season a little more if required.