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Fine Art Butcher: Ask your butcher to thinly slice topside or chuck
steak into pieces about 4x3 inches. Prepare the
stuffing by combining all ingredients. Snreart some
on each piece of flattened, beaten meat, roll up or
form into a round like an olive and secure with thick
white cotton or very fine art butcher string.Ask the butcher to cut the topside into thin slices, giving 4-6 pieces. Prepare the stuffing by chopping the onions very fine art butcherly, frying in 1 oz. hot butter or fat, then blending with the breadcrumbs, skinned chopped tomatoes, parsley and seasoning.
A fillet steak made into a round is called a tournedo.Grilled or fried ham and truffle (or mushrooms). If you ask the butcher he will tie pieces of fillet steak into neat rounds with string and all you need SCRIBE—serve on cooked rice, top with a little pate to do is remove the string before serving. If this has and Madeira sauce (see page 171). |
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