ANSWERS TO QUERIES.

New Zealand Graphic, Volume VI, Issue 32, 9 August 1890, Page 14

ANSWERS TO QUERIES.

Petits Filets de Boeuf.—The entree you mention, petits filets de Ixeuf a la Geneve, is made in this way :— Take about a pound and a half of fillet steak and cut it into slices about half an-inch in thickness, beat them out and trim them neatly; then lard the fillets with fat bacon and French gherkin. While larding the fillets it is advisable to hold the meat in a cloth and handle it as little as possible. 11 ini the lardens neatly, season the under-sides of the fillets with pepper and salt and finely-chopped parsley or tarragon and chervil ; sprinkle a little salad oil over the fillets, and let them remain in this seasoning for an hour, if possible ; then grill them for about five minutes, and after this place the grill on a baking tin and cook them in a moderate oven for ten to twelve minutes. Dish the little fillets on a border of potato, and pour a nice brown piquante sauce round the base, and a good horseradish sauce should be put in the centre., I don’t think your cook will find this a difficult entree if she knows how to lard, and I can answer for it being a very delicious one. For small dinners, joints are so seldom served now, which is a very good thing—an entree of this kind is so very much nicer most people think. Sauce. The sauce you mean, which is nice to serve with Millerent hot puddings, is made in this way. Put three yolks of eggs into a saucepan ami one and a-half whites,one ounce <>f castor sugar, and half a wineglassful of ‘ Liquid Sunshine' rum ; add a few drops of carmine (Marshall's), and whip the mixture quickly for about five minutes until it is a stiff froth, standing the saucepan containing the mixture in another pan which contains not wafer.