Page:The Boston cooking-school cook book.djvu/244

198 and chopped parsley. Arrange around steak stuffed toma- toes, and fried potato balls served in shells made from noodle mixture. Pour around the following sauce: Melt two table- spoons butter, add two and one-half tablespoons browned - flour, then add one cup Chicken Stock. Season with one tablespoon tomato catsup and salt and pepper.

Noodle Shells. Make noodle mixture (see p.147), roll as thinly as possible, cut in pieces, and shape over buttered inverted scallop shells. Put in dripping-pan and bake in a slow oven. As mixture bakes it curls from edges, when cases should be slipped from shells and pressed firmly in insides of shells to finish cooking and leave an impression of shells. Potato balls served in these shells make an attractive garnish for broiled fish and meats.

Wipe a sirloin steak, cut one and one-half inches thick, broil five minutes, and remove to platter. Spread with butter and sprinkle with salt and pepper. Clean one pint oysters, cover steak with same, sprinkle oysters with salt and pepper and dot over with butter. Place on grate in hot oven, and cook until oysters are plump.

Wipe, remove superfluous fat, and pan broil seven minutes a porterhouse or cross-cut of the rump steak cut one and three-fourths inches thick. Butter a plank and arrange a border of Duchess Potatoes, using three times the recipe, close to edge, using a pastry bag and rose tube. Remove steak to plank, put in a hot oven, and bake until steak is cooked and potatoes are browned. Spread steak with butter, sprinkle with salt, pepper, and finely chopped parsley. Garnish top of steak with sautéd mushroom caps, and put around steak at equal distances halves of small tomatoes sautéed in butter, and on top of each tomato a circular slice of cucumber.

Slices cut from the tenderloin are called sliced fillets of beef. Wipe sliced fillets, place in greased broiler, and broil