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page 76
196. FILLET BRAISE JARDINIERE.
BRAISED TENDERLOIN JARDINIERE. (Releve.)
PROPORTIONS.--For ten persons:
Beef tenderloin......5 to 6 lbs.
Bacon................1/2 lb.
Onions...............2.
Carrot...............1
Stock................2 glassesful.
Madeira..............1 glassful.
Time.--1 hour.
For the "Jardiniere" see No.
PREPARATION.--To braise the tenderloin. 1st. Lard 5 to 6 lbs. of tenderloin with
about 1/2 lb. of bacon (cut in strips about 1/4 of an inch thick). Place it in
an oblong stove pan, sprinkle some salt over, add in the pan 2 onions and 1
carrot sliced, two glassesful stock, 1 glassful Madeira, let bake in an oven
about 1 hour while basting frequently.
Gravy.--As indicated in No. 193.
Jardiniere.--See No. 324.
197. FILLET BRAISE RICHELIEU.
BRAISED TENDERLOIN RICHELIEU. (Releve.)
PROPORTIONS AND PREPARATION.--Same as for the above, No. 196. Served with a
Richelieu as a garnish.
For the Richelieu see No. 325.
198. FILLET BRAISE FINANCIERE.
BRAISED TENDERLOIN FINANCIERE. (Releve.)
PROPORTIONS AND PREPARATION.--Same as for No. 196. Served with a Financiere.
For the Financiere see No. 326.
199. FILLET BRAISE NAPOLITAINE.
BRAISED TENDERLOIN NAPOLITAINE. (Releve.)
PROPORTIONS AND PREPARATION.--Same as for No. 196. Serve with a Napolitaine and
the gravy apart.
For the Napolitaine see No. 327.
200. ENTRECOTE MAITRE D'HOTEL.
BROILED STEAK A LA MAITRE D'HOTEL. (Entree.)
PROPORTIONS.--For five persons:
Steak..............3 to 4 lbs.
Butter.............3 tablespoonsful.
Parsley............1/4 handful.
Time.--15 minutes.
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