The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

far out of the beef, then prepare two quarts of marinade (see filet de bœuf à la Bohémienne, No. 426); lay your escalopes in a dish, and strain the marinade over, let them remain about twenty-four hours, take them out and lay them on a cloth, cover the bottom of the sauté-pan with thin slices of fat bacon, lay the escalopes over, add a little of the liquor, but not sufficient to cover them; place a sheet of buttered paper over the sauté-pan and put them in a slow oven for half an hour or more, moisten them now and then with their stock, and when nearly done glaze and give them a little colour with the salamander, take them out, drain on a cloth, and dress in crown upon a border of mashed potatoes; have ready the following sauce: pass the stock they were cooked in through a tammie into a stewpan, boil it at the corner of the stove, skim off all the grease, add half a pint of brown sauce, and reduce it till it forms a good demi-glaze, then add a spoonful of currant jelly and a pat of butter, mix it quickly and sauce over, season a little more if required. No. 642. _Other Entrées of Fillets of Beef._ Take the best part of a fillet of beef, that is, about the middle, cut eighteen slices three quarters of inch in thickness, and beat them with your small chopper to the thickness of half an inch; cut each slice into an oval piece, cut also six oval pieces of suet from the kidney, about half the size, and not so thick as the fillet, dip the pieces of fillet in flour, previously seasoning them with pepper and salt; fry in clarified butter in a sauté-pan over a sharp fire, egg and bread-crumb the pieces of fat, fry them after the pieces of fillet, dress them alternately with the fillets in a crown, and serve with any of the following sauces: Sauce piquante (No. 27), Do. à l’Italienne (No. 30), Do. tomate (No. 37), Do. poivrade