Home › Entrées › Entrées: Slices

Entrées: Slices

Tournedos à la sauce poivrade. Slices of cooked fillet dressed in a crown alternately with fried slices of bread of the same size; Poivrade sauce in the centre.

This may be served with olives or French beans, instead of Poivrade sauce; and would then be called Tournedos aux olives, or aux haricots verts.

Slices of the fillet served with Piquante, Hollandaise or other sauce, are called after the sauce with which they are served. À la Naples, they are served with a cheese sauce; aux pruneaux, with a compote of prunes.

Mironton de bœuf are slices of cooked beef in a savoury brown sauce, covered with breadcrumbs and baked. This dish is often called Escalopes de bœuf au gratin. It may be served aux câpres-with a sharp sauce and capers, and à la St. Jacques-with a garnish of mushrooms and cherries.

Mironton de bœuf aux choux is the dish known as Bubble-and-Squeak.

Olives, or Paupiettes, de bœuf are slices of beef spread with forcemeat, rolled, stewed, and served in the sauce. They may be garnished aux oliveswith olives, or aux tomates-with tomatoes. Salade de bœuf à la Château. Little rolled slices of beef served on an aspic border with a mixed vegetable salad in the centre.

Bouilli en matelote. Slices of boiled beef in a sauce of stock, wine, onions, mushrooms, etc.

ENTRÉES.

Entre-côtes de bœuf à la Bordelaise are thick slices of ribs of beef, broiled and served in Bordelaise sauce with pieces of beef marrow.

Timbale de bœuf à la Milanaise is a mould lined with macaroni, filled with a preparation of minced beef.

A mould of beef is served as Gâteau, or Pain, de bœuf, à la Naples-with a cheese sauce, à la Milanaise-with a garnish of macaroni.

Côtelettes de bœuf à la Moltke are cutlet moulds of beef forcemeat, served with a Milanaise garnish and a rich tomato sauce.

Dormers de bœuf are beef dormers-the whites of hard-boiled eggs filled with a purée of beef.

They are sometimes breadcrumbed and fried.