Filets Rossini

Put a lump of butter into a low saucepan, and
let it heat until it is brown. Cut thick slices from a
fillet of beef, and cook them in this butter. Remove

so



Entries and Plain Household Dishes

them when the blood oozes through the meat ; salt
and pepper. Place in the same saucepan in the
same butter slices of foie gras, which must cook for
about five minutes. Put a slice of foie gras on each
fillet, on a warm dish. Moisten with a glass of
sherry, a spoonful of tomato sauce, and some con-
centrated beef extract Let this boil for five
minutes on a quick fire. Just before serving add
some foie gras about the size of an egg passed
through a fine sieve, to the sauce, but do not let it
boil. Pour the sauce over the fillets. The Filets
Rossini are generally served upon rounds of fried
bread of the exact size of the pieces of meat and
foie gras, and the sauce is poured around them. It
is customary to serve this entree in a round dish.
Pain de Veau (a Family Dish)

Chop three-quarters of a pound of beef and three-
quarters of veal as finely as possible ; put two pounds
of stale bread into a basinful of water ; when soft,
drain the water from the bread. Chop two small
onions and a sprig of parsley. Break three eggs into
a bowl, add the onions and parsley, the meat, the
bread, and a teaspoonful of salt and pepper. Mix
these ingredients with a wooden spoon until they are
amalgamated. Shape the paste into a long mass
(something like a roly-poly). Bake for an hour to
an hour and a half, without water or fat Serve cold.
