882.—FILLETS OF BEEF, À LA VIENNOISE. (Fr.—Filets de Bœuf, à la Viennoise.)
Ingredients.—1 lb. of lean tender beef, 2½ ozs. of butter, ⅓ of a pint of Espagnole sauce (see Sauces), 1 whole egg, 1 white of egg, 2 onions, ½ a teaspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, nutmeg, cayenne, salt, pepper and flour.
Method.—Pass the meat twice through the mincing machine, add to it the herbs and parsley, season with salt, pepper, and a pinch of cayenne, and mix with 1 egg. Divide the mixture into 8 pieces, shape them into round fillets, and dredge them lightly with flour. Cut the onion ACROSS into slices, remove and reserve 8 of the large outer rings, and chop the remainder finely. Melt 1 oz. of butter in a stewpan, fry the chopped onions lightly, then add a tablespoonful of Espagnole sauce, season to taste, and simmer for 20 minutes. Melt the remaining 1½ ozs. of butter in a sauté-pan, and fry the fillets. Dip the rings of onion into flour, then into white of egg, again into flour, and fry in deep fat until nicely browned. Dish the fillets with a little of the stewed onion on the centre of each, garnish with the fried rings of onions, and pour round the remainder of the Espagnole sauce.
Time.—About 1 hour. Average Cost, 2s. Sufficient for 6 persons. Seasonable at any time.
883.—FILLET OF BEEF WITH TOMATOES. (Fr.—Filet de Bœuf aux Tomates.)
Ingredients.—3 lb. of fillet of beef, 6 or 8 small tomatoes, 2 ozs. of butter, 1 tablespoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, 1 moderate-sized onion (sliced), 1 teaspoonful of flour, ½ a pint of beef stock, salt and pepper.
Method.—Trim and bind or skewer the fillet into a good shape. Heat the butter in a stewpan, put in the fillet, and fry it until the entire surface is well browned, then add the onion, parsley, herbs, and ½ a saltspoonful of pepper, cover closely, and let the meat cook AS SLOWLY AS POSSIBLE for 2 hours, basting frequently. Boil up the stock, mix the flour smoothly with a little cold stock or water, pour on to it the hot stock, return to the saucepan, simmer for 10 minutes, and ½ an hour before serving pour it into the stewpan containing the meat. The tomatoes may be plainly baked or stuffed with either mushrooms or meat farce (see stuffed tomatoes). When the meat is cooked, remove the strings or skewers, place it on a hot dish, and garnish with the tomatoes. To the gravy add seasoning to taste, deepen the colour by adding a few drops of caramel browning, Lemco, or a piece of meat glaze, and strain into a sauceboat.
Time.—2½ hours. Average Cost, 4s. 6d. Sufficient for 8 or 10 persons. Seasonable at any time.
