Beef or Lamb Bonne Femme
In a saucepan sauté lightly 2 tablespoons chopped onion in 1 tablespoon melted butter. Add 1 tablespoon flour and continue to cook until the flour begins to turn golden. Add gradually 1 ½ cups stock and 5 tablespoons tomato puree or tomato sauce and cook slowly for 20 to 25 minutes, stirring occasionally and skimming as necessary. Add 1 tablespoon chopped parsley. Stir in gently about 1 pound of leftover cooked beef or lamb, finely diced, and bring the sauce just to a boil.
Meanwhile peel, quarter, and boil 3 or 4 large potatoes in salted water until done. Drain, dry them over the heat, and run through a food mill or sieve into a pan. Add 1 to 2 tablespoons butter and beat with a wooden spoon. Add about ½ cup boiling milk, little by little, or enough to make creamy mashed potatoes and correct the seasoning with salt. Put the sauced beef in a heatproof shallow serving dish and cover it with mashed potatoes. Sprinkle the potatoes with 3 tablespoons grated Parmesan cheese or dry Swiss cheese. ½ tablespoon fine bread crumbs, a little melted butter, and brown in a hot oven (450° F.) or under the broiler.
Beef Parmentier
In a shallow pan heat 2 to 3 tableSpoons butter and add 2 cups potatoes, peeled and diced. Season with salt and pepper and cook, shaking the pan frequently, until the potatoes are tender and brown on all sides. Remove them to a plate and keep hot. Heat 2 tablespoons butter in the pan, add 3 cups diced, leftover cooked beef, and cook just long enough to heat the meat and brown it lightly. Add the potatoes, shake all together, and correct the seasoning with salt and a little freshly ground pepper. Sprinkle with 1 tablespoon chopped parsley and serve very hot.
Beef Fermière
In a saucepan melt 2 tablespoons butter and in it saute 1 cup chopped onions until they are golden. Stir in 1 tablespoon Hour and cook until the butter and the flour ate combined. Stir in gradually 1 cup stock, ½ cup cooked tomatoes, ½ teaspoon salt and a little pepper. Cook, stirring, until the sauce comes to a boil and continue to cook, stirring occasionally, for 20 to 25 minutes. Add 3 sliced sour pickles and, for a sharper sauce, ½ teaspoon dry mustard mixed with a little vinegar and 1 teaspoon grated horseradish. Do not let the sauce boil after adding the pickles. Slice thinly 1 pound of leftover cooked beef and overlap the slices in a shallow heatproof serving dish. Pour the sauce over the meat, sprinkle with bread crumbs and a little melted butter, and brown in a hot own (450° F.) or under the broiler. Garnish the sides of the dish with slices of boiled potatoes or fried eggplant.
Roast Beef Ménagère
In a saucepan melt 1 tablespoon butter and in it sauté 2 to 3 tablespoons chopped onion until golden. Add 2 tablespoons tomato puree or tomato saute, ½ to ¾ cup veal gravy or other good gravy, and 1 tablespoon chopped parsley. Bring the sauce to a boil.
In a skillet melt 3 tablespoons butter, add 3 potatoes, peeled and finely diced, and cook over a brisk fire until tender, shaking the pan frequently to brown them on all sides. Season with salt. Add about 1 pound of diced, leftover roast beef to the sauce. Bring the mixture almost to a boil and stir in lightly half of the sautéed potatoes. Turn into a hot serving dish, put the remaining potatoes on top, and sprinkle with 1 tablespoon chopped parsley.
Beef with Paprika
In a shallow pan heat 3 to 4 tablespoons butter and in it saute 3 cups diced, leftover cooked beef until blown, shaking the pan constantly. Remove the meat to a platter, add ½ cup chopped onions to the butter remaining in the pan, and cook until they are golden. Stir in 2 tablespoons paprika mixed with ½ cup cream and cook for 5 minutes. Add ½ cup cream sauce or béehamel sauce (see March, 1952) and the meat and bring just to a boil. Serve with rice or noodles.
Beef a l à Tartare
Slice leftover cooked beef about ¼ inch thick. Arrange the slices on a platter, season them with a little salt and pepper, and sprinkle with finely chopped parsley and a few drops of vinegar. Let the meat stand for 15 minutes to absorb the seasonings. Dip the slices in Hour, coat them with 1 egg beaten with 2 tablespoons milk and 1 tablespoon salad oil, and dip in fine bread crumbs. In a skillet heat 2 to 3 tablespoons butter, add the slices of beef, and sauté until they are brown on both sides. Serve with sauce tartar or réimoulade (see July, 1952), tomato sauce (see April, 1952), or sauce piquante (see October, 1952).
Beef Hash Châtelaine
In a saucepan melt 1 tablespoon butter and in it sauté 2 tablespoons chopped onion until golden. Add 1 tablespoon Hour and continue to cook until the flour turns golden. Stir in gradually 1 ½ cups stuck and 3 tablespoons tomato puree or tomato sauce and cook slowly for 20 to 25 minutes, stirring occasionally and skimming as necessary. Add 1 tablespoon chopped parsley and 1 pound of diced, leftover cooked beef, mix gently, and bring just to the boil.
Meanwhile remove the shells and skin of 18 to 20 chestnuts and cook them for 15 to 20 minutes in water with salt and a stalk of celery. Drain and mix half the chestnuts, coarsely chopped, with the sauced meat. Correct the seasoning with salt and add a little pepper. Turn into a hot serving dish and garnish with the remaining whole chestnuts.
Cold Beef à la Parisienne
Slice 1 pound of cold boiled beef and overlap the slices in an oblong serving dish. Garnish the sides of the dish with sliced cooked potatoes, sliced tomatoes, leftover cooked green beans, carrots cut in julienne, and sliced or quartered hard-cooked eggs. Arrange very thin slices of onion on top of the meat and sprinkle with chopped parsley. To ½ cup vinaigrette sauce (see October, 1952), add 1 teaspoon each of chopped chives and tarragon, and pour the sauce over the meat and vegetables.
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