French Dishes

Ingredients

• two quarts of water
• one gill of spanish sauce
• half pounds of sirloin steak
• two ounces of butter on a very hot plate
• a teaspoonful of salt
• a pint of consomme
• an ounce of salt
• a quart of consomme
• an ounce of butter
• a pinch of salt
• a teaspoonful of an- chovy sauce
• a teaspoonful of parsley
• a pint of sauce bordelaise
• four beef's palates in enough water to cover
• four bay-leaves
• four branches of thyme
• four cloves
• four pepper-corns
• four parsley- roots
• two ox-tails into joints
• two onions
• six cloves
• six pepper- corns
• three branches of parsley
• two beef's kidneys in thin slices
• 71 good fire
• salt
• cloves
• pepper
• thyme
• parsley
• nutmeg

Directions

1. 185. Beef's Brains a la Poulette. Prepare the brains as the foregoing, and serve with a sauce poulette (Art. 103).

2. 186. Palates of Beef, Sauce Robert. Boil

3. four beef's palates in enough water to cover them, and a little salt, for an hour. Then put them in cold water, and clean them well. Put them in a saucepan with four bay-leaves, four branches of thyme, four cloves, four pepper-corns, four parsley- roots, and half a teaspoonful of salt. Moisten with a pint of consomme- (stock, Art. 1), and simmer them gently for two hours. Then lake them from your saucepan, drain them, cut them in squares, and serve them with a sauce Robert (Art. 92). Other sauces, according to your taste, may be served with this dish.

4. 187. Ox-Tails braised. Cut two ox-tails into joints, boil them for half an hour in two quarts of water, and half an ounce of salt ; then put them in cold water, drain and place them in a saucepan with a carrot, two onions, six cloves, six pepper- corns, four bay-leaves, four branches of thyme, three branches of parsley, and a little salt ; add a quart of consomme" (stock, Art. 1), and simmer gently for five hours; serve with an Italian sauce (Art. 93).

5. 188. Beef-Kidneys, Sautes au Vin Blanc. Cut two beef's kidneys in thin slices ; then put in a frying-pan an ounce of butter, into which, when melted, put the kidneys, adding a pinch of salt, the same of pepper, and a very little nutmeg ; toss the kidneys in the butter for about five minutes on a

6. good fire ; moisten them with one gill of Spanish sauce (Art. 80), and a sherry-glass of white wine ; boil five minutes on the fire, and serve.

7. 189. Sirloin Steak broiled, with Anchovy Sauce. Take two and a half pounds of sirloin steak, and put it on a gridiron on a moderate fire, with salt and pepper. Turn the steak often, so that both sides may be equally done ; ten minutes should be sufficient to broil it ; serve with a white or butter sauce (Art. 14), to which add a teaspoonful of an- chovy sauce.

8. 190. Rump Steak broiled a la Maitre d'Ho- tel. Broil as the foregoing ; then put two ounces of butter on a very hot plate, so as to melt it com- pletely ; add to it a teaspoonful of parsley, which you have previously washed and chopped fine, a pinch of salt and pepper, the juice of a lemon ; mix all to- gether, and serve your steak on top.

9. 191. Porter-house Steak a la Bordelaise. Broil a porter-house steak as the foregoing, on top of which place small pieces of marrow, cut round, about the size of a fifty-cent piece, and previously boiled ; pour around your steak half a pint of sauce Bordelaise (Art. 10 1). Steak may also be served with a sauce Bdarnaise (Art. 88), sauce Hachee (Art. 96), tomato sauce (Art. 90), and others. Pota- toes should also be served in whatever manner ap- propriate to the sauce. Onions cut in slices, rolled in flour and fried in butter a light brown, may also be served on top of a broiled steak.

10. 192. Tenderloins of Beef, with Potatoes a

Nutrition, whole recipe (rough)

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Butter	1 tbsp (14g)	102
Corn	1/2 cup kernels (82g)	77
Onion	1 medium (110g)	44
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.