The Boston cooking-school cook book

sprinkle with salt, pepper, and finely chopped parsley. Garnish top of steak with sautéd mushroom caps, and put around steak at equal distances halves of small tomatoes sautéd in butter, and on top of each tomato a circular slice of cucumber. Broiled Fillets of Beef Slices cut from the tenderloin are called sliced fillets of beef. Wipe sliced fillets, place in greased broiler, and broil four or five minutes over a clear fire. These may be served with Maître d’Hôtel Butter or Mushroom Sauce. Cutlets of Tenderloin with Chestnut Purée Shape slices of tenderloin, one inch thick, in circular pieces. Broil five minutes. Spread with butter, sprinkle with salt and pepper. Arrange on platter around a mound of Chestnut Purée. Sautéd Mignon Fillets of Beef with Sauce Figaro Wipe and sauté small fillets in hot omelet pan. Arrange in a circle on platter with cock’s-comb shaped croûtons between, and pour sauce in the centre. Serve as a luncheon dish with Brussels Sprouts or String Beans. Sautéd Mignon Fillets of Beef with Sauce Trianon Wipe and sauté small fillets in hot omelet pan. Arrange in a circle around a mound of fried potato balls sprinkled with parsley. Put Sauce Trianon on each fillet. Sautéd Fillets of Beef à la Moelle Cut beef tenderloin in slices one inch thick, and trim into circular shapes. Season with salt and pepper, and broil six minutes in hot buttered frying-pan. Remove marrow from a marrow-bone, cut in one-third inch slices, poach in boiling water, and drain. Put a slice of marrow on each fillet. To liquor in pan add one tablespoon butter, two tablespoons flour, and one cup Brown Stock. Season with salt, pepper, and Madeira wine. Pour sauce around meat. Sautéd Fillets of Beef, Cherry Sauce Prepare and cook six fillets same as Sautéd Fillets of Beef à la Moelle. Arrange on serving dish, sprinkle with salt and pepper, spread with butter, and pour over. =Cherry Sauce.= Soak one-fourth cup glacéd cherries fifteen minutes in boiling water. Drain, cut in halves, cover with Sherry wine, and let stand three hours. Sautéd Fillets of Beef