BEEF ENTREES

Auckland Star, Volume LXX, Issue 201, 26 August 1939, Page 4

BEEF ENTREES

By - - A French Chef

Tournedot Of Beef Cut up lib of filet of beef (middle cut) into eight neat oval slices, trim and season them with salt and pepper, and cook them in butter in a saute pan over a good- he,at. Turn the slices frequently After they have become "lightly browned. Take up the filets, and put them in a hot dish. Pour off the tut in the. pan, and add a gill and a half of Bordclaiso sauce. Heat up, and pour over the fllets. Bordelai.se sauce irt a brown sauce (with claret if possible), shallots, and chopped parsley. Tournedot, No. 2. Cut soma filets of beef, or rumpsteak, into slici'H about half an inch thick, and trim them neatly into the siiape of cutlets. Lay them, in a. marinade, composed a* follows:—Olive oil and Tarragon vinegar in equal parts, onion and carrot* sliced, . pepper, salt and a bayleaf, a aprig of thyme and parsley. There should be enough to cover the flints and they should be left jn it 12 hours. When wanted, take them out of the marinade, fry thcin in butter on both sides, arrange them in a circle in a dish, alternately with slices of bread cut the same shape lut the filets, and also fried in butter a golden brown. Potir in the centre of the dish some sauce piquante. Sauce Piquante Thia is tins way the French Mke to make "sauce piquante": Take two ounce* of butter, four shallots, one

small carrot, a bunch of herbs, half a bay-leaf. two cloves, six peppercorns, one blade of mace, four tablespoonfufc half a pint stock, a pinch of cayenne and salt. ; Melt the butter in a stew pan, add the shallots and carrots, sliced small, and the herbs and spices. Let these simmer a few minutes, keep well stirred, and when a nice brown colour add the vinegar and stock. Keep on stirring, and let it boil gently for a quarter of an hour. Skim off any fat, strain, and return it to the stew pan. If wanted thick, add a little ordinary white ' sauce. Filets de Boeuf 1 Broil lib of filet of boeuf, but not too much. Have ready some maitre d'hotel ; butter mado this way: Three ounces of I butter, one dessertspoonful minced > parsley, one teaspoon ful lemon juice, ; »nd a little pepper and salt to taste. Work all the ingredients into a paste and let it get cold. After braising the filet place a piece of butter as big as a walnut on the top and garnish round ► with six anchovies, eight olives, and » small hunches of watercress arranged >' alternately.

With Mushroom Sauce Cut a piece of beef in slices threequarters df an inch thick, and trim them to a shape about three and a half inches long and three inche« wide. Cover these with fat bacon, and put them into a saute pan, with some brown malice. Put the pan over the pa* burner, and when the filets are done, fflaze them and dish ' them in a circle. Kill the centre with a J pyramid of small mushrooms mixed in sauce. This is a brown nance with vinegar, shallots and parsley. Sauce Secrets Many people say their greatest plea- , sure in coming to Paris is to enjoy the i good cooking. Yet really, and truly, wc , see the same meat, fish and vegetables, but where wc make them so appetising is that we rarely serve any dish with- , out the accompanying sauce. For instance, with a fish meal we! serve a white sance with eapers and sometimes a sauce au beurre noir. To make "sauce au beurre noir," you ! fry some butter in a frying pan until . nicely browned, tben stir in some finely . chopped parsley, and leave until nice and crisp. Add a very little vinegar, ' salt and pepper and pour over the fish, j or serve separately in a sauce boat. | More About Sauces I Vegetables take on a new guise -when I camouflaged under a*good sauce—and I even ordinary boiled potatoes become interesting.

Tasteless cauliflower can become deEcious, if covered with the following sauce: You first of all prepare the sauce in a saucepan with a piece of butter, a tablespoonful of flour, parsley well chopped, salt, pepper, a little finely grated nutmeg, and a very little milk,or better still, cream. Stir well, and when it starts to boil, put in your previously boiled potatoes cut into small only a few moments.

Carrots can be served au maitre d'hotel. They should he cooked in boiling water with a little salt, and finely chopped parsley. They should then be well drained, and fried in a saucepan with a big piece of butter, salt, pepper aiul a few herbs, and served with a little lemon juice squeezed on.

A cauliflower can liecome a delicious chouxfleurs au frontage. Once cooked, the cauliflower should he cut into small pieces, -and arranged on a dish, the bottom of which has be<>n covered with a little cheese. Then covered with a sauce made with a little milk, flour, butter and pepper. More cheese should then lie sprinkled on, and the dish placed in a hot oven for a few minutes to brown the cheesc.