Fried potato-balls, straws, puffed, or Saratoga potatoes may be served on the same dish.
CHATEAUBRIAND
The Chateaubriand is cut from the center of the fillet; but a good substitute is a tenderloin steak cut two inches thick, the bone removed, and the meat then turned so as to make a circle. Flatten it by striking with broad blade of knife or a cleaver. Broil slowly as directed above for eighteen minutes. Serve with maître d’hôtel butter, mushroom, or olive sauce, placing the mushrooms or olives on top of the steak, the sauce under it. (See illustration facing page [152].)
The Chateaubriand may also be roasted or braised.
MIGNON FILLETS
Cut slices from the end of the fillet of beef about five eighths of an inch thick. Press and trim them into circles; dredge with salt and pepper; sauté them in butter; spread Béarnaise sauce on a hot dish, and lay the mignon fillets on it, or lay the fillets on croûtons of the same size as the fillet, and place on top of each one a small spoonful of peas, string-beans, or macédoine of vegetables.
CORNED BEEF
Put corned beef into cold water; using enough to cover it well; let it come slowly to the boiling-point; then place where it will simmer only; allow thirty minutes or more to each pound. It is improved by adding a few soup vegetables the last hour of cooking. A piece from the round is the best cut, and should have a layer of fat. If cooked very slowly as directed, it will be tender and juicy.
If the piece can be used a second time, trim it to good shape; place it again in the water in which it was boiled; let it get heated through; then set aside to cool in the water and under pressure, a plate or deep dish holding a flat-iron being set on top of the meat. The water need not rise above the meat sufficiently to wet the iron. When cooled under pressure the meat is more firm and cuts better into slices.