. Recherché entrées : a collection of the latest and most popular dishes. NOISETTES DE MOUTON, RENAISSANCE. (/). IO9.). CHAPON A LA DAUPHINE. {p. 120.) Entrees of Beef. 93 quarter of an inch in thickness, flatten and trim neatly ;each sUce should weigh about 4 ounces when the oil and an ounce of butter in a saute-pan, whenhot put in the fillets and cook over a quick fire ; theyshould be rather underdone unless otherwise ordered,they will take from 5 to 7 minutes at the most. Whendone place them on a dish, season with salt and pepper,and brush over with meat glaze. Prepare beforeh
. Recherché entrées : a collection of the latest and most popular dishes. NOISETTES DE MOUTON, RENAISSANCE. (/). IO9.). CHAPON A LA DAUPHINE. {p. 120.) Entrees of Beef. 93 quarter of an inch in thickness, flatten and trim neatly ;each sUce should weigh about 4 ounces when the oil and an ounce of butter in a saute-pan, whenhot put in the fillets and cook over a quick fire ; theyshould be rather underdone unless otherwise ordered,they will take from 5 to 7 minutes at the most. Whendone place them on a dish, season with salt and pepper,and brush over with meat glaze. Prepare beforehandthe following farce. Wash the livers, cut them into thinslices, fry the finely chopped shallot in butter, put in theliver and toss over the fire for a few minutes, season,pound in a mortar with the foie gras, and a large table-spoonful of brown sauce, pass through a sieve, divide thefarce into 8 portions, and spread over one side of thefillets, place each on rounds of fried bread, poach in a hotoven for a few seconds only, brush over with meat glaze,dish up, place a slice of truffle on top of each and servewith d
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
