Entrées
BEEF.
THE fillet, or undercut of the sirloin, is the part most used in the preparation of entrées. It is cut in little slices and dressed as- Filets de bœuf à la Française-broiled, and served with Maître d'hôtel butter and fried potatoes. à la Châteaubriand - broiled, and served in Châteaubriand sauce.
They may be served aux cerises or aux orangeswith a compote of cherries or of oranges in the centre of the dish; à la Tartare-with Tartare sauce; or with any dressed vegetable, and are named accordingly. à l'Italienne-floured, fried, and served in Italian sauce. à la Russe-sauté, and served with horseradish sauce. à la Périgueux - served with tomatoes and Périgueux sauce. à la Pompadour-served with a slice of tomato ENTRÉES. and a tiny pat of Maître d'hôtel butter on each fillet, and a garnish of Spaghetti macaroni with cheese in the centre of the dish.
Filets de bœuf à la St. James-spread with foie-gras or liver forcemeat, sauté, and served with a garnish of mushrooms and cherries. à la Carlsbad-served with a compote of cherries, and a brown sharp sauce with horseradish and currant jelly. à la Réforme-covered with slices of bacon, breadcrumbed, with chopped ham mixed with the crumbs, and fried; served with Reform sauce. à la Nemours-covered with forcemeat and slices of ham, breadcrumbed and fried; served with a white sauce. à l'Ostende spread with an oyster sauce, breadcrumbed and fried; served in a brown sauce with anchovy. au chasseur-larded, soaked in marinade, and braised; served with brown sauce and currant jelly. à la Grande-Bretagne-larded, split, and stuffed with macaroni and horseradish sauce; served with a brown sauce and potato chips.
Petits filets de bœuf à la Riga are rolled fillets, stuffed with bacon and forcemeat, braised, and served with peas and a brown sauce, garnished with slices of tomatoes.
Grenadins de bœuf à la Financière are little fillets, larded, braised, and served with a Financière garnish.