. Recherché entrées : a collection of the latest and most popular dishes. DARIOLES DE FOIE-GRAS EN BELIE VUE. (^.21.). COTELETTES DE PR^-SAI-t A LA NANTAISE. [p. lOS.) Entrees of Beef. loi take up, drain the potatoes thoroughly, sprinkle withenough fine table salt to season, and serve. Entrecdtes Grilles Edouard VII. 2 to 3 sirloin steaks, 2 07. maitre-dhotel butter, oliveoil, salt and pepper, i gill well reduced tomato puree,I fried potato basket, 2 egg yolks, J a lemon, tarragon andchervil, cucumber garnishing, parsley, i gill veal gravy. Flatten and slightly trim the meat, brush it over w
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. Recherché entrées : a collection of the latest and most popular dishes. DARIOLES DE FOIE-GRAS EN BELIE VUE. (^.21.). COTELETTES DE PR^-SAI-t A LA NANTAISE. [p. lOS.) Entrees of Beef. loi take up, drain the potatoes thoroughly, sprinkle withenough fine table salt to season, and serve. Entrecdtes Grilles Edouard VII. 2 to 3 sirloin steaks, 2 07. maitre-dhotel butter, oliveoil, salt and pepper, i gill well reduced tomato puree, I fried potato basket, 2 egg yolks, J a lemon, tarragon andchervil, cucumber garnishing, parsley, i gill veal gravy. Flatten and slightly trim the meat, brush it over witholive oil, and season with salt and pepper. Then grillthe steaks over or in front of good fire, allowing about8 minutes for each side. The steaks should be decidedlyunderdone and juicy, and quite tender when taken fromthe fire. Cream the maitre-dh6tel butter, put it in aforcing bag with a rose tube, and force out 8-12 smallrosettes on to a plate. Put this on the ice. Cut eightlarge potatoes into shapes of baskets, and fry them inhot fat. Peel a large cucumber, scoop out as manylittle ball shapes as possible, bla