Preparation: Cut the 2½ lbs. of fillet into 6 pieces, trim off the fat and skin and pound slightly. They are then formed into round beefsteaks and sprinkled with salt and pepper.
The butter is put into a frying pan and heated and the steaks quickly browned on both sides, which requires about 5 minutes. Fry for 5 minutes more, basting and turning occasionally. The steaks are then taken out and put on a platter. The water poured into the butter and boiled a little while; this gravy is put over the steak. Beefsteak is fried in an open frying pan on the top of the stove.
No. 5—BEEF FILLET STEAKS WITH CHAMPIGNONS AND FRIED GOOSE LIVER.
Quantity for 6 Persons.
- 2½ lbs. of fillet
- ¼ lb. of butter
- Salt and pepper
- ¼ cup of water
- ½ lb. goose liver
- ½ lb. champignons
- ½ tbsp. of butter
- ¼ tsp. of flour
- 2 tbsps. of sweet cream
- ⅛ tsp. of meat extract
- ⅛ lb. of butter with it
Preparation: The fillet is prepared just the same as in [No. 4], and also fried the same way. The goose liver is salted and peppered and sprinkled with flour, then fried light yellow in ⅛ lb. of butter; add 1 tablespoonful of water, cover the pan and stew ¼ hour longer.
The water having been drained off the champignons, add ½ tablespoonful of butter, ¼ teaspoonful of flour and a little salt and then cook a little. The cream and meat extract are added and simmered a while longer.
The ready fried beefsteaks are put on a hot platter. The goose liver is cut into as many pieces as there are steaks, and one piece put in the center of each steak. The prepared champignons are placed around each piece of goose liver on top of each steak.
The gravy is put on the platter too. You can garnish the platter with scallops of puff paste. This dish is nice between courses.
No. 6—BROILED STEAK OF ROAST BEEF.