Sautéed Fillets of Beef with Stuffed Mushroom Caps
Prepare and cook six fillets same as Sautéd Fillets of
Beef a la Moelle omitting the marrow. Put a sautéd stuffed
mushroom cap on each, sprinkle with buttered crumbs, and
bake until crumbs are browned. Remove to serving dish,
pour around Espagnole Sauce, and garnish caps with strips
of red and green pepper cut in fancy shapes. ©
Stuffing for Mushroom Caps. Clean and finely chop six
mushroom caps; add one tablespoon each of parsley and
onion finely chopped, and one tablespoon butter. Moisten
with Espagnole Sauce (See p. 200).
Chateaubriand of Beef
Trim off fat and skin from three pounds of beef cut from centre of fillet and flatten with a broad-bladed cleaver. Sprinkle with salt, brush over with olive oil, and broil over a clear fire twenty minutes. Remove to serving dish, garnish with red pepper cut in fancy shapes and parsley. Serve with Espagnole Sauce. ‘To one and one-half cups rich brown sauce add two-thirds teaspoon meat extract, one tablespoon lemon juice, and one and one-half tablespoons finely chopped parsley. Just before serving add one tablespoon butter and salt and pepper to taste.
Broiled Meat Cakes
Chop finely lean raw beef, season with salt and pepper, shape in small fiat cakes, and broil in a greased broiler or frying-pan. Spread with butter, or serve with Maitre d’Hotel Butter. In forming the cakes, handle as little as possible; for if pressed too compactly, cakes will be found solid. :
Hamburg Steaks
Chop finely one pound lean raw beef; season highly with salt, pepper, and a few drops onion juice or one-half shallot finely chopped. Shape, cook, and serve as Meat Cakes. A few gratings of nutmeg and one egg slightly beaten may ha added.
