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Classic
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salt, pepper, nutmeg and some grated bread. In the meantime make a few thin
omelets, spread one side with the forcemeat, roll them up, cut them into oblique
siices and fry in plenty of butter after spreading an egg over them and
sprinkling with bread or cracker crumbs. If your meat should be scant mix what
you have with the omelet batter and make up into balls.
39. Beef au Gratin. A deep pan is buttered and lined with a mixture of grated
bread, chopped mushrooms, a few eschalots, parsley and spices. Dip sliced beef
remnants into melted butter or pork fat and put them into the pan. Sprinkle the
remainder of the seasoning on top, put on pats of butter and pour over all 1/2
cupful of salted beef extract bouillon into which 4 eggs have been beaten.
Sprinkle according to taste with grated cheese andvthen bake for 30 minutes.
Serve with potatoes .
40. Beef Roll. Pound a piece of beef taken from the upper round, which should
not be too fresh. Cut it into oblong slices which should again be pounded with a
meat pounder (not with a knife), sprinkle sparingly with a mixture of fine salt,
cloves and pepper, or else with a few ground juniper berries. Put on some thin
pork slices and roll into small tight rolls tied with a thread. The rolls are
much improved when spread with the following mixture: Pass a number of yolks of
hard boiled eggs through a sieve, stir with the yolk of a raw egg, 2 spoonfuls
of tomato pulp (or sour cream), a little chopped parsley and a grated eschalot
with pepper and salt, and spread this on the rolls before putting on the pork
slices. Melt plenty of butter in a medium sized saucepan, turn the rolls in
flour, put them into the pan closely side by side, cover tightly and let them
fry slowly in their own juice as long as possible. After the elapse of 5 minutes
turn them. Then pour in from the sidu enough boiling water to full half cover
the rolls, and let them simmer slowly on top of the stove with a low fire for
not longer than 3/4 of an hour at the most, because frying the rolls for too
long a timewith too hot a fire makes them dry. Then cut the threads and remove
them and serve the rolls with a good thick brown gravy.
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