_Crab Canapes
St. Germain Soup
*Braised Fillet of Beef
French Bean Salad
Bar-Le-Duc Cream
Fruits
Nuts
Biscuits
Cheese
Coffee_
_*Braised Fillet of Beef_--Tie up fillet of beef neatly with string
and put in stewpan, bottom of which has been well Criscoed and lined
with thin slices fat bacon and 2 sliced onions. Cook for 20 minutes,
then barely cover with stock, add 1 wineglass of sherry, and bring to
a boil; then add 1 small onion stuck with cloves, 1 small turnip, 1
carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to
taste.
Let meat simmer gently in this for 1-1/2 to 2 hours. For garnish, take
equal quantities of French peas and string beans, artichoke bottoms,
new carrots and turnips. Cut latter in uniform shapes with fancy
vegetable cutter, and cook them separate in consomme. Strain off about
3/4 pint of stock from fillet of beef, and pour on brown roux, made
with 2 tablespoons each of flour and Crisco; stir until it boils, add
small piece of glaze and reduce a little over quick fire. Add dash of
kitchen bouquet, salt, and pepper. Dish up fillet of beef, glaze it
with some of sauce, and arrange vegetables around it in little heaps,
each kind separate. Serve remainder of sauce in a boat.