No. 637 Escalopes de Filet de Bœuf à la Gotha.
Cut twelve escalopes of beef as described in the last, scrape a quarter of a pound of fat bacon, melt it in a stewpan, and pass it through a sieve into a well-tinned sauté-pan, then lay in your escalopes, season them with a tablespoonful of chopped eschalots, and a little pepper and salt, pass them over the fire five minutes, and leave them to get cold in the sauté-pan; you have procured half a pound of pork sausage-meat, which place in a mortar, add to it three tablespoonfuls of white sauce (No. 7), a little chopped parsley, also a little thyme, and one bay-leaf, chopped very fine, pound all well together and mix it with one egg; you have also procured a pig’s caul, cut it in twelve square pieces, each the size of a small hand, lay a little of the sausage-meat in the centre a quarter of an inch in thickness, upon which lay one of the escalopes, with the bacon and seasoning which is attached, cover with a little more of the sausage-meat and wrap them up in the caul, keeping the same shape as the pieces of beef and as flat as you can, proceed in like manner till they are all finished; put them in a cool place ten minutes, before serving put them over a good fire upon a gridiron, broil them a nice colour, dress them in a crown, fill the centre with some very white stewed choucroute (No. 116), and serve very hot.