Cut tenderloin steak three fourths inch thick. Cut and roll in rounds, broil over clear fire five minutes.
Mix one tablespoon mustard, one tablespoon Worcestershire Sauce, and two tablespoons chopped pimento. Spread on beef, dip in fine bread crumbs, and broil until crumbs are brown. Serve with [Béarnaise Sauce].
Kidneys en Brochette
Cut some lambs’ kidneys in quarter-inch slices. Season with salt and pepper, dip in olive oil. Arrange on a skewer with alternating slices of bacon.
Dip in oil, in bread crumbs, and broil over a clear fire, or sauté in butter. Serve with [Piquante Sauce].
Kidneys with Oysters
Remove skin from four lambs’ kidneys. Cut in two lengthwise. Cook two tablespoons chopped onion, one shallot finely chopped, four tablespoons butter, one fourth teaspoon salt, and a few grains cayenne together five minutes. Add one cup tomato. When hot, add one cup oysters. Keep hot while broiling kidneys. Arrange kidneys on platter and pour sauce over them.
Crême Frite
- 1 pint milk
½ cup sugar
3 tablespoons cornstarch
5 egg yolks
¼ teaspoon salt
1-inch piece stick cinnamon
4 teaspoons butter
1 teaspoon vanilla
few gratings lemon rind
Mix yolks of eggs and sugar; moisten the cornstarch with small amount of cold milk, scald the remainder; add cornstarch mixture to scalded milk; cook twenty minutes, add egg mixture, butter, salt and seasonings, cook one minute. Pour into shallow buttered dish. Cool; cut in squares or diamonds; dip in crumbs, egg and crumbs; fry in deep fat.