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Classic
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page 98
with the sauce immediately before serving. These roasts may be varied by means
of numerous ditterent kinds of gravies, such as truffle-, mushroom-, Madeira-,
and Burgundy sauces, etc. A further variation is attainable by serving the
fillet roast with all kinds of vegetables (filet a la jardinere). The vegetables
are taken according to season: in the Spring, peas, carrots, kohlrabi, asparagus
and the hearts of lettuce; in the Summer, string beans, cauliflowers, mushrooms
and small potatoes ; in the Fall, small heads of savoy cabbage, artichokes,
cauliflowers, tomatoes and stewed onions; in the Winter, salsify, savoy cabbage,
sweet turnips and endives. All of the vegetables must be gotten ready neatly,
removing stalks and cores where necessary.
6. Fillet of Beef with Madeira Sauce. Brown some flour in butter, with it stir
dark soup stock or other good meat broth, add a bay leaf, pepper, salt, some
cayenne pepper and 2 glassfuls of Madeira, stir well together and put into this
sauce pieces of veal sweetbreads, little dumplings, mushrooms and a few sliced
truffles. The meat is first roasted until half done, then put into the sauce,
roast it slowly for another half hour and serve with all of the additions with
which it has been cooked. Frequently macaroni are cooked in salted water until
half done and then finished in meat broth with Madeira; they are then placed
around the roast in the form of a wreath. Before serving with the roast shake
the macaroni with butter and grated cheese.
7. Rossini Fillet. Cut the meat into slices, salt and turn in egg and bread or
cracker crumbs, and roast in melted butter until juicy and well done. At the
same time slice a nice goose liver (in the Summer take the half of of a calf's
liver) and also dip in bread and roast it. Serve the slices in layers arranged
in the form of a pyramid, and pour the gravy over them; make the gravy from the
drippings of the meat, some sour cream, meat broth, a glassful of Madeira,
thickening with a little rice flour.
8. Beef a la mode. Take about 8-10 pounds of the round, pound it, rub with salt,
pepper, and ground cloves; it can also be larded if wished. Put about 2 1/2
ounces of kidney suet, prepared as directed in A, 17,
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