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page 80
217. FILLET SAUTE BORDELAISE.
TENDERLOIN STEAK BORDELAISE. (Entree.)
PROPORTIONS.--For five persons:
Tenderloin......3lbs.
Butter..........2 tablespoonsful.
Flour...........1 tablespoonful.
Echalotte.......2 pieces.
Parsley.........1/2 handful.
Red wine........1 glassful.
Time.--15 minutes.
PREPARATION.--1st. As 1st. in No. 215. 2d. Add in the same pan 2 chopped
echalottes; let brown awhile; sprinkle over one tablespoonful flour; add one
glassful red wine; let boil for 5 minutes; add some chopped parsley and pour
over the tenderloin steaks.
218. FILLET SAUTE A L'AMERICAINE.
TENDERLOIN STEAKS A L'AMERICAINE. (Entree.)
PROPORTIONS.--For five persons:
Tenderloin.............3 lbs.
Butter.................2 tablespoonsful.
Stock..................1 glassful.
Tomato catsup..........1 tablespoonsful.
Worcestershire sauce...2 tablespoonsful.
Time.--15 minutes.
PREPARATION.--1st. As for No. 215. 2d. Pour in the same pan 4 tablespoonsful
tomato catsup, 2 tablespoonsful Worcestershire sauce, 1 glassful stock; let boil
for 5 minutes and pour over the tenderloin steak.
219. FILLET SAUTE AUX CHAMPIGNONS.
TENDERLOIN STEAK WITH MUSHROOMS. (Entree.)
PROPORTIONS.--For five persons:
Tenderloin.....3 lbs.
Butter.........2 tablespoonsful.
Mushrooms......1/4 lb.
Flour..........1 tablespoonful.
Time.--15 minutes.
PREPARATION.--1st. As in No. 215. 2d. Add in the pan 1/4 lb. can of mushrooms
(sliced) with their own juice, 1 tablespoonful flour; let brown awhile and pour
on the tenderloin steaks.
220. FILLET SAUTE AUX TRUFFLES.
TENDERLOIN STEAK WITH TRUFFLES. (Entree.)
PROPORTIONS.--For five persons:
Tenderloin.....3 lbs.
Butter.........2 tablespoonsful.
Flour..........1 tablespoonful.
Truffles.......1/4 lb can.
Madeira........1 glassful.
Time.--15 minutes.
PREPARATION.--As for the above (No. 219), but instead of mushrooms use 1/4 lb.
can of truffles, and add 1 glassful Madeira.
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