Page:Meier - The Art of German Cooking and Baking.djvu/36

. The steaks are then taken out and put on a platter. The water poured into the butter and boiled a little while; this gravy is put over the steak. Beefsteak is fried in an open frying-pan on the top of the stove.


 * 2½ lbs. of fillet

¼ lb. of butter

Salt and pepper

¼ cup of water

½ lb. gooseliver and

½ lb. champignons

½ tbsp. of butter

¼ tsp. of flour

2 tbsps. of sweet cream

⅛ tsp. of meat extract

⅛ lb. of butter with it

Preparation: The fillet is prepared just the same as in No. 4, and also fried the same way. The gooseliver is salted and peppered and sprinkled with flour, then fried light yellow in ⅛ lb. of butter; add 1 tablespoonful of water, cover the pan and stew ¼ hour longer.

The water having been drained off the champignons, add ½ tablespoonful of butter, ¼ teaspoonful of flour and a little salt and then cook a little. The cream and meat extract are added and simmered a while longer.

The ready fried beefsteaks are put on a hot platter. The gooseliver is cut into as many pieces as there are steaks, and one piece put in the center of each steak. The prepared champignons are placed around each piece of gooseliver on top of each steak.

The gravy is put on the platter too. You can garnish the platter with scallops of puff paste. This dish is nice between courses.


 * 3 lbs. of roastbeef

Salt, pepper

¼ lb. of butter (scant)

Preparation: The roastbeef is cut into 1½ inch thick slices and pounded well. A broiler is put on the open medium hot fire and the slices laid on to broil for 20 minutes, turning frequently. Put them' on a hot platter, sprinkle with pepper and salt, cut the butter into small pieces and place them on the hot meat. Serve at once.