The 1918 Fanny Farmer Cookbook

strips of red and green pepper cut in fancy shapes.

Stuffing for Mushroom Caps. Clean and finely chop six mushroom caps; add one

tablespoon each of parsley and onion finely chopped, and one tablespoon butter. Moisten with

Espagnole Sauce (See p. 268).

Châteaubriand of Beef

Trim off fat and skin from three pounds of beef cut from centre of fillet and flatten with a

broad−bladed cleaver. Sprinkle with salt, brush over with olive oil, and broil over a clear fire

twenty minutes. Remove to serving dish, garnish with red pepper cut in fancy shapes and

parsley. Serve with

Espagnole Sauce. To one and one−half cups rich brown sauce add two−thirds teaspoon

meat extract, one tablespoon lemon juice, and one and one−half tablespoons finely chopped

parsley. Just before serving add one tablespoon butter and salt and pepper to taste.

Broiled Meat Cakes

Chop finely lean raw beef, season with salt and pepper, shape in small flat cakes, and broil in

greased broiler or frying−pan. Spread with butter, or serve with Ma&lcirc;tre d’Hôtel Butter.

forming the cakes, handle as little as possible; for if pressed too compactly, cakes will be

solid.

found

Hamburg Steaks

Chop finely one pound lean raw beef; season highly with salt, pepper, and a few drops onion

juice or one−half shallot finely chopped. Shape, cook, and serve as Meat Cakes. A few

gratings

of nutmeg and one egg slightly beaten may be added.

Cannelon of Beef

lbs. lean beef, cut

from round

1/2 teaspoon onion

juice

Grated rind 1/2

Chapter XII − BEEF

241