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page 79
214. BOEUF SAUTE A LA STROGONOFF.
BEEF SAUTE A LA STROGONOFF. (Entree.)
PROPORTIONS.--For five persons:
Beef (tenderloin, roll or steak)....2 lbs.
Onion...............................1.
Butter..............................3 tablespoonsful.
Flour...............................1 tablespoonful.
Cream...............................2 glassesful.
Worcestershire sauce................2 tablespoonsful.
Time.--25 minutes.
PREPARATION.--1st. Slice your beef in slices the size of a half dollar but twice
as thick. 2d. Let brown 1 chopped onion in a sauce pan with 3 tablespoonsful
butter, add the sliced meat and let fry for about 5 minutes. 3d. Sprinkle over 1
tablespoonful flour, 2 glassesful cream, 2 tablespoonsful Worcestershire Sauce.
Add some chopped parsley, let cook awhile and serve in a warm hollow dish.
215. FILLET SAUTE AUX PETITS POIS.
TENDERLOIN WITH GREEN PEAS. (Entree.)
PROPORTIONS.--For five persons:
Tenderloin........3 lbs.
Butter............3 tablespoonsful.
Flour.............1 tablespoonful.
Stock.............1/2 glassful.
Time.--15 minutes.
PREPARATION.--1st. Slice the tenderloin about 1 inch thick. Let brown in butter
in a shallow stew pan or a frying pan for five to ten minutes. Place them on a
dish which you keep in a warm (but not hot) place. 2d. Add in the pan 1
tablespoonful flour, 1/2 glassful stock or water, let boil awhile and pour this
sauce over the tenderloin steak. Serve with the French peas (No. 358) apart.
216. FILLET SAUTE AUX OLIVES.
TENDERLOIN STEAK WITH OLIVES. (Entree.)
PROPORTIONS.--For five persons:
Tenderloin............3 lbs.
Olives................About 24
White wine............1/2 glassful.
Stock.................1 glassful.
Time.--20 minutes.
PREPARATION.--1st. Stone about 24 olives (pickled), dip them awhile in boiling
water and let them drip. 2d. As indicated in 1st. in No. 215. 3d. Add in the
same pan 1 tablespoonful flour, 1/2 glassful white wine, 1 glassful stock, and
the olives, let boil for 5 minutes and pour over the tenderloin steaks.
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