FILLETS OF BEEF TENDERLOIN: Cut beef tenderloin in slices one inch thick and trim into six circular shapes. Season with salt and pepper and pan-broil in a hot buttered frying pan six minutes. Remove to hot plates for individual service, pour around brown sauce and garnish top of each with a Stuffed Mushroom Cap.
BROWN SAUCE: Cook three tablespoonfuls of butter with one slice of onion, stirring constantly until slightly browned. Remove onion and stir butter constantly until well browned; then add four and one-half tablespoonfuls of flour and stir until blended. Pour on one and one-half cupfuls of brown stock gradually, while stirring constantly, bring to the boiling point and let boil two minutes; then add two-thirds of a teaspoonful of meat extract, one tablespoonful of lemon juice, one and one-half tablespoonfuls of finely chopped parsley and one-third of a cupful of small carrot cubes which have been cooked until soft in boiling salted water and drained.
STUFFED MUSHROOMS CAPS: Select mushroom caps, stuff, sprinkle with buttered crumbs, and bake until crumbs are brown. Garnish each with diamond shapes cut from a red pepper and a sprig of parsley. For the stuffing, clean and finely chop six mushroom caps. Add one tablespoonful each of parsley and onion finely chopped and one tablespoonful of butter. Moisten with a small quantity of the Brown Sauce.
BAKED STUFFED EGGPLANT: Wipe eggplant and cut in quarters lengthwise. Remove pulp close to skin, leaving shells. Force pulp through a meat chopper and drain. There should be two and two-thirds cupfuls. Put in saucepan, add one and one-half cupfuls of ham stock, bring to the boiling point and let simmer twenty minutes. Add three-fourths of a cupful of coarse dried bread crumbs, one-fourth of a cupful of melted butter, one teaspoonful of lemon juice, one-half a teaspoonful of salt, and one egg slightly beaten. Fill shells with mixture, sprinkle with buttered crumbs and bake until brown.
EGG DELIGHT: Cut stale bread in one-fourth-inch slices, remove crusts, toast, and spread with butter. Arrange on a platter, and on each slice put a dropped egg and three buttered canned asparagus tips. Pour over eggs the following sauce: Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, and stir until well blended; then pour on gradually, while stirring constantly, one-half cupful of milk. Bring to the boiling point and season with one-half teaspoonful of salt, one-eighth teaspoonful of pepper and a few grains of cayenne pepper. Stir in two egg yolks, one tablespoonful of lemon juice and one-half cupful of butter, bit by bit. Sprinkle sauce with finely chopped green pepper. Garnish with sprigs of parsley, and at center of platter with a small bunch of asparagus tips held in place with a ring cut from a green pepper.