Cutlets, Fillets, &c.

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
Instructions (12)
F. à la chasseur
  1. Sautez the fillets (or use grenadins or fillets as you please, varying the name accordingly) which should have been larded and marinaded in the venison marinade for a few hours beforehand.
  2. Serve round a pile of soufflé potatoes, with the sauce given for cutlets à la Soyer, round them.
  3. Alternatively, the real Reform sauce and garnish can be used, and gives its name to the dish.
  4. Or olives stoned and stewed in good brown sauce may be used as the centre garnish.
F. à la raifort aux œufs
  1. Cut and trim some neat round fillets.
  2. Broil these over a clear fire after brushing them over with oil or liquid butter.
  3. Have ready some rounds of bread fried a delicate brown and brushed over with liquid glaze.
  4. Have as many nicely poached eggs as you have fillets (mind these are nicely trimmed so as to have only a very tiny rim of white round them; indeed, many cooks use the yolk only for this purpose).
  5. Place a fillet of beef on each crouton, a poached egg on the beef and lastly a tiny heap of “Spring's horseradish cream” on top of all.
  6. Strictly speaking, any savoury butter can be used in this way, but this particular novelty is so very delicious it deserves special mention.
  7. Remember that when liquid glaze is mentioned, Liebig and Co.'s extract of beef is a particularly effective substitute for home-made glaze, always being at hand, and in good condition, which is more than can be said for the home-made glaze in every case.
  8. A small teaspoonful of this extract added to any sauce is an immense improvement, and will give strength and value to even second stock.
Original Text · last edited 4 days ago
CUTLETS, FILLETS, &c. F. à la chasseur.—Sautez the fillets (or use grenadins or fillets as you please, varying the name accordingly) which should have been larded and marinaded in the venison marinade for a few hours beforehand, and serve round a pile of soufflé potatoes, with the sauce given for cutlets à la Soyer, round them; or the real Reform sauce and garnish, can be used, and gives its name to the dish; or olives stoned and stewed in good brown sauce may be used as the centre garnish. F. à la raifort aux œufs.—But cut and trim some neat round fillets, and broil these over a clear fire after brushing them over with oil or liquid butter; have ready some rounds of bread fried a delicate brown and brushed over with liquid glaze; also as many nicely poached eggs as you have fillets (mind these are nicely trimmed so as to have only a very tiny rim of white round them; indeed, many cooks use the yolk only for this purpose), then place a fillet of beef on each crouton, a poached egg on the beef and lastly a tiny heap of “Spring's horseradish cream” on top of all. Strictly speaking, any savoury butter can be used in this way, but this particular novelty is so very delicious it deserves special mention. Remember that when liquid glaze is mentioned, Liebig and Co.'s extract of beef is a particularly effective substitute for home-made glaze, always being at hand, and in good condition, which is more than can be said for the home-made glaze in every case. A small teaspoonful of this extract added to any sauce is an immense improvement, and will give strength and value to even second stock. For the
Notes
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