Marriages Families and Relationships 13th Edition Lamanna Test Bank

Marriages Families and Relationships
13th Edition Lamanna Test Bank

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Marriages Families and Relationships 13th Edition Lamanna Test Bank
1. From interviews and observations, the authors reveal that:
a. "family" is one cohesive unit.
b. most social scientists agree on a definition of "family."
c. there are many definitions given for "family."
d. defining "family" is not vital because there are so many definitions.
ANSWER: c
POINTS: 1
REFERENCES: Introduction
QUESTION TYPE: Multiple Choice
LEARNING OBJECTIVES: MFaR.LAMA.15.01.01 - Explain why researchers and policy makers need to
define family, even though definitions are not always agreed upon and can be
controversial.
KEYWORDS: fact
2. Which of the following is NOT listed by your text as a major family function?
a. raising children responsibly
b. meeting sexual desires
c. providing members with economic and other practical support
d. offering emotional security
ANSWER: b
POINTS: 1
REFERENCES: Defining Family
controversial.
KEYWORDS: concept
3. Traditionally, both law and social science specified that the family consisted of people related by
a. blood, marriage, or adoption. b. symbolic definition.
c. nuptial contracts. d. temporary agreement.
ANSWER: a
POINTS: 1
controversial.
KEYWORDS: fact
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4. The U.S. Census Bureau defines a family as
a. any heterosexual or homosexual conjugal union and any children.
b. two or more persons sharing a household and who are related by blood, marriage, or adoption.
c. any group of people residing together.
d. parents, children, grandparents, aunts, uncles, and cousins
ANSWER: b
POINTS: 1
controversial.
KEYWORDS: fact
5. What is meant by the term postmodern family?
a. Families today exhibit a multiplicity of forms.
b. Any family formed after 1960.
c. A family which is on the cutting edge of technology and current trends.
d. Families today are more philosophical and reflective.
ANSWER: a
POINTS: 1
controversial.
KEYWORDS: fact
6. As families have become less traditional, the legal definition of a family has
a. remained the same.
b. become more rigid.
c. narrowed to include only married couples and children.
d. become much more flexible.
ANSWER: d
POINTS: 1
controversial.
KEYWORDS: fact

7. The concept of “household” is broader than that of “family” as it includes
a. pets. b. material possessions.
c. any person residing in the home. d. relatives who live far away.
ANSWER: c
POINTS: 1
controversial.
KEYWORDS: fact
8. The Census Bureau uses which of the following terms to describe a person or a group of people residing together?
a. family b. nuclear family
c. extended family d. household
ANSWER: d
POINTS: 1
controversial.
KEYWORDS: fact
9. The definition of family adopted by the authors of this text includes those who do all of the following EXCEPT
a. form an economic unit and care for any young.
b. consider their identity to be significantly attached to the group.
c. have the same name and background.
d. commit to maintaining that group over time.
ANSWER: c
POINTS: 1
controversial.
KEYWORDS: fact

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Prepare (1) as many small tartlet-crusts as there are tournedos; (2) the same
number of grilled, medium-sized mushrooms; (3) a garnish of one
tablespoonful of broad beans with cream per tartlet.
Season the tournedos, and fry them in clarified butter.
Dish them in the form of a crown, each on a tartlet garnished with broad
beans, and set a grilled mushroom on each tournedos.
1100—TOURNEDOS LESDIGUIÈRES
Select onions sufficiently large to admit of placing the tournedos upon
them, and let their number equal that of the tournedos.
Trim their tops, and parboil them almost long enough to cook them.
Then, by means of a small knife, cut out their insides so that they may form
little cases. Fill the latter, two-thirds full, with spinach prepared with cream,
cover the spinach with Mornay sauce, and set them to glaze in a fierce oven
a few moments before the tournedos are ready.
Grill the tournedos; dish them in the form of a crown, each on an onion.
1101—TOURNEDOS LILI
Season the tournedos, and fry them in butter.
Dish them, in the form of a crown, each on a crust of “Pommes de terre
Anna” (No. 2203), stamped out with a round, even cutter of the same size
as the tournedos.
On each tournedos set an artichoke-bottom garnished with a roundel of foie
gras tossed in butter, and on the foie gras place a slice of truffle. Send,
separately, a reduced and well-buttered Périgueux sauce.
1102—TOURNEDOS LUCULLUS
Season the tournedos; fry them in clarified butter, and dish them, in the
form of a crown, on fried crusts. Surround them with a garnish consisting of
quenelles of chicken forcemeat, cocks’ combs, truffles, and blanched olives,
and coat the whole with half-glaze sauce prepared with truffle essence.
1103—TOURNEDOS MADELEINE
For ten tournedos prepare (1) ten timbales of a purée of haricot beans. For
these timbales the purée of haricot beans must be cohered per lb. with one
egg and three yolks, finished with two oz. of butter, put into well-buttered
dariole-moulds, and set these to poach fifteen minutes in advance.
(2) Ten small artichoke-bottoms garnished with reduced Soubise.
Season the tournedos; fry them in butter; dish them, and surround them with
the timbales and the artichoke-bottoms, alternating the two garnishes.
1104—TOURNEDOS MARÉCHALE
Season the tournedos; fry them in butter, and dish them upon fried crusts.
On each of the tournedos set a large, glazed slice of truffle, and surround
them with little heaps of asparagus-heads cohered with butter.
1105—TOURNEDOS MARIE-LOUISE
Dish them, in the form of a crown, upon crusts one-third inch thick, fried in
butter. On each tournedos set a small artichoke-bottom, stewed in butter,
garnished in the shape of a dome, by means of a piping-bag, with a purée of
mushrooms combined with a quart of very reduced Soubise.
1106—TOURNEDOS MASCOTTE
Have a garnish ready consisting of raw, quartered artichoke-bottoms fried in
butter; small, olive-shaped potatoes, also cooked in butter; and olive-shaped
truffles.
When about to serve, dish the tournedos in a cocotte with the garnish above
described.
Swill the sauté-pan with white wine; add thereto a little gravy; reduce the
whole, strain it into the cocotte, and put the latter in the front of the oven for
a minute or two.
1107—TOURNEDOS MASSÉNA
Season the tournedos and fry them in butter; dish them on fried crusts of the
same size, and, in the middle of each tournedos, set a large slice of poached
marrow.
Surround with a row of small artichoke-bottoms, garnished with very stiff
Béarnaise sauce.
1108—TOURNEDOS A LA MÉNAGÈRE
Put into an earthenware cocotte the following vegetables, which should be
in proportion to the number of tournedos:—Haricot butter or “Princesse”
cut into small pieces, minced new carrots, very small new onions, and very
fresh peas.
All these vegetables should be equally apportioned.
Add salt, butter, and a very little water, for the cooking of the vegetables
should be effected mainly by the concentration of steam inside the cocotte,
which, for the purpose, should therefore be well closed.
Fry the tournedos in butter, and dish them upon the vegetables in the
cocotte at the last moment.
1109—TOURNEDOS A LA MEXICAINE
Prepare (1) a fondue of peeled and pressed tomatoes, cooked in butter, well
reduced, and in the proportion of one tablespoonful per mushroom; (2) as
many large grilled mushrooms as there are tournedos, while the latter are
being fried; (3) some grilled or fried capsicums in the proportion of half a
one per tournedos.
Season the tournedos, and fry them in oil and butter in equal quantities.
Dish them each on a mushroom garnished with the fondue of tomatoes, and
cover them with the grilled or fried capsicums.
1110—TOURNEDOS MIKADO
Select some fine, rather firm tomatoes—“Mikados,” as they are called—and
cut them in two laterally. Squeeze them with the object of expressing all
their juice and seeds; season them inside, and grill them so that they may be
ready at the same time as the tournedos.
Season the latter and fry them in butter.
Dish them in the form of a crown, each on a grilled half-tomato, and
garnish the centre of the dish with Japanese artichokes tossed in butter.
1111—TOURNEDOS MIRABEAU
Grill the tournedos.
Lay eight fine strips of anchovy fillets upon each, crossing the former after
the manner of a lattice. Cover the edges with a crown of blanched tarragon
leaves, and set a large stoned olive in the middle of each tournedos.
Send some half-melted anchovy butter separately, and allow two-thirds oz.
of it for each tournedos.
1112—TOURNEDOS MIREILLE
For ten tournedos, prepare in advance, (1) five croustades from the
preparation used for “pommes Duchesse.” To make these croustades, fill
some buttered dariole-moulds with the preparation referred to, taking care
to press it snugly into them. Dip the moulds into tepid water, turn out, treat
the mouldings à l’anglaise, fry them, hollow out their centres, and keep
them hot.
(2) A fondue of tomatoes in the proportion of one heaped tablespoonful per
croustade.
(3) Five timbales of pilaff rice, made after the same manner as the
croustades, and kept hot until required for dishing.
Season the tournedos, fry them in butter, and dish them as soon as they are
ready.
Surround them with timbales of rice, and the croustades garnished with the
fondue, the two garnishes to be alternated.
1113—TOURNEDOS MIRETTE
Prepare as many small timbales of “pommes Mirette” (No. 2234) as there
are tournedos.
Turn them out on a dish, sprinkle with grated Parmesan and a few drops of
melted butter, and set them to glaze a few minutes before the tournedos are
ready. Grill the tournedos, dish them in the form of a crown, and set a
timbale of pommes Mirette upon each.
Swill the sauté-pan with white wine; add thereto a little meat-glaze, finish
with butter, and pour the resulting sauce over the tournedos.
1114—TOURNEDOS A LA MOELLE
Grill the tournedos and dish them in the form of a crown.
Lay on each of them a large slice of poached marrow, and either surround
them with Bordelaise sauce or send the latter to the table separately.
1115—TOURNEDOS MONTGOMERY
Season the tournedos and fry them in butter.
Dish them upon a pancake of spinach (No. 2138), cooked in a tartlet-mould.
Deck each tournedos with a rosette of reduced Soubise, made by means of a
piping-bag fitted with a grooved pipe, and put a fine slice of truffle in the
centre of the rosette.
1116—TOURNEDOS MONTPENSIER
Prepare (1) as many tartlet-crusts as there are tournedos; (2) a garnish of
asparagus-heads, cohered with butter, in the proportion of one heaped
tablespoonful per tartlet.
Fry the tournedos in butter, and dish them upon fried crusts.
On each of them set a tartlet garnished with asparagus-heads, with a slice of
truffle in the middle.
1117—TOURNEDOS AUX MORILLES

Grill the tournedos or fry them in butter.
Dish them in the form of a crown; in the centre arrange a heap of morels
tossed in butter, and besprinkle them moderately with chopped parsley.
1118—TOURNEDOS A LA NIÇOISE
Fry the tournedos in butter, and dish them in the form of a crown.
In the centre of each tournedos set a small heap, consisting of one half-
tablespoonful of peeled, pressed, and concassed tomatoes, tossed in butter,
together with a little crushed garlic and chopped tarragon.
Surround with small heaps of French beans cohered with butter, and other
heaps of small potatoes, cooked in butter, alternating the two garnishes.
1119—TOURNEDOS NINON
Fry the tournedos in butter, and dish them upon crusts of “pommes Anna,”
stamped out with a round fancy-cutter of the same size as the tournedos. On
each of the latter set a small patty, garnished with asparagus-heads, cohered
with butter and combined with a fine and short julienne of truffles.
1120—TOURNEDOS PARMENTIER
In the middle of the dish or round it set a fine heap of potatoes, cut into
regular cubes of two-thirds inch side, or raised by means of an oval,
grooved spoon-cutter. The potatoes should be cooked in butter and kept
very soft.
Slightly sprinkle the potatoes with chopped parsley.
1121—TOURNEDOS PERSANE
Prepare as many green capsicums, stuffed with rice moulded to the shape of
balls and braised, and as many grilled half-tomatoes as there are tournedos.
Also have some fried slices of banana ready, and allow three for each
tournedos.
Fry the tournedos in butter and dish them, in the form of a crown, on the
grilled half-tomatoes. On each tournedos set a stuffed and braised capsicum.
In the centre of the dish arrange the fried slices of banana in a nice heap.
Send separately to the table a Châteaubriand sauce, combined with the
reduced braising-liquor of the capsicums.
1122—TOURNEDOS PERUVIENNE
Prepare, after the manner described below, as many oxalis roots as there are
tournedos.
Peel the oxalis roots; cut a slice from underneath them, in order to make
them stand upright, and hollow them out to form little cases.
Chop up the pulp extracted from them in the last operation, and add it to a
preparation of duxelles, made as for stuffed mushrooms.
Fill the oxalis cases with this preparation, shaping it above their edges after
the manner of a dome; besprinkle with raspings and oil, and put them in the
oven in good time for them to be ready at the same time as the tournedos.
Grill the tournedos, dish them in the form of a crown, and surround them
with the oxalis cases.
1123—TOURNEDOS PIÉMONTAISE
Butter as many tartlet-moulds as there are tournedos; fill them with Rizotto
à la Piémontaise, combined with white truffles cut into dice, and keep them
hot.
Fry the tournedos in clarified butter; dish them, in the form of a crown, on
the rizotto tartlets, turned out at the last minute.
1124—TOURNEDOS PROVENÇALE
For ten tournedos, prepare (1) ten medium-sized mushrooms, stuffed with
duxelles, slightly flavoured with garlic, and put in the oven in good time;
(2) ten half-tomatoes à la Provençale (No. 2266).
Fry the tournedos in equal quantities of butter and oil; dish them, in the
form of a crown, on fried crusts, with a half-tomato upon each, and around
them set the stuffed mushrooms.
1125—TOURNEDOS RACHEL
Fry the tournedos in butter, and dish them, in the form of a crown, on fried
crusts one-third inch thick.
On each tournedos set a small artichoke-bottom, garnished with a large slice
of poached marrow.
Send a Bordelaise sauce separately.
1126—TOURNEDOS ROSSINI
Fry the tournedos in butter, and dish them, in the form of a crown, upon
fried crusts.
On each tournedos set a round slice of foie gras, just a little smaller than the
former; the slices should be seasoned, dredged, and fried in butter.
On each slice of foie-gras, set a fine slice of truffle.
1127—TOURNEDOS ROUMANILLE
Cut the tournedos a little smaller than usual. Season them; fry them in
butter, and dish them in a circle on grilled half-tomatoes.
Coat the tournedos with Mornay sauce, and set them to glaze quickly.
In the middle of each tournedos set a large stuffed and poached olive,
encircled by a ring consisting of an anchovy fillet.
In the centre of the dish arrange a fine heap of egg-plant roundels, seasoned
with salt and pepper, dredged, fried in oil, and kept very crisp.
1128—TOURNEDOS SAINT MANDE

Fry the tournedos in butter, and dish them, in the form of a circle, each on a
little cushion of “pommes de terre Macaire,” moulded in ordinary tartlet-
moulds.
In the centre of the dish set a garnish consisting of peas cohered with butter.
1129—TOURNEDOS A LA SARDE
Prepare a garnish of (1) hollowed, parboiled, and braised sections of
cucumber, stuffed with duxelles, and gratined; (2) small tomatoes, similarly
treated; (3) small round croquettes of rice flavoured with saffron, thickened
with egg-yolks, treated à l’anglaise, and fried.
Set a croquette of rice upon each tournedos, and frame the whole with the
stuffed cucumber cases and the stuffed tomatoes, laid alternately.
1130—TOURNEDOS SOUBISE
Grill the tournedos and dish them in the form of a crown.
Serve a light Soubise purée separately.
1131—TOURNEDOS TIVOLI
For ten tournedos, prepare ten small grilled mushrooms, and allow one half-
tomato tossed in butter for each mushroom.
Fry the tournedos in butter and dish them, in the form of a crown, upon
fried crusts. On each tournedos set a grilled mushroom, garnished with a
tossed half-tomato, and all round set some fine “pommes soufflées” made in
ribbon-form, of a round shape, and in the proportion of one potato to each
tournedos.
Send a Béarnaise sauce separately.
1132—TOURNEDOS TYROLIENNE
For ten tournedos, prepare the following sauce:—Gently cook one chopped
onion in butter; add two peeled, pressed, and roughly-chopped tomatoes,
salt, pepper, chopped parsley, and a little crushed garlic.
When the tomatoes are sufficiently cooked, add thereto a few
tablespoonfuls of poivrade sauce, and set to boil for five minutes.
Fry the tournedos in butter; dish them in the form of a crown, and cover
them with the prepared sauce.
1133—TOURNEDOS VALENÇAY
Fry the tournedos in butter; dish them in the form of a crown, each on a
small, round, and flat croquette of noodles and ham, fried just before
dishing up.
Send a Châteaubriand sauce separately.
1134—TOURNEDOS VALENTINO
Prepare as many pieces of turnips, of the same diameter as the tournedos
and one and one-half inch thick, as there are tournedos. Cut them neatly
round, stamp them with an even and round cutter, and parboil them until
they are almost completely cooked. Hollow them out, by means of a spoon,
inside the mark left by the fancy-cutter, and stuff them with a preparation of
semolina with Parmesan.
Put these stuffed pieces of turnip in a sautépan; add a little water, butter, and
sugar, and glaze them while finishing their cooking-process.
Fry the tournedos in butter, and dish them in a circle, each on a stuffed case
of turnip.
1135—TOURNEDOS VERT-PRÉ
Grill the tournedos, and dish them simply with half-melted butter à la
Maître-d’Hôtel upon them.
Surround them with alternate heaps of water-cress and freshly-fried straw
potatoes.
1136—TOURNEDOS VICTORIA
Fry the tournedos in butter.
Dish them in a circle, each on a little round and flat croquette of chicken-
meat. On each tournedos set a half-tomato tossed in butter.
1137—TOURNEDOS VILLARET
Prepare (1) as many tartlet-crusts as there are tournedos; (2) a sufficient
quantity of very smooth flageolet purée to garnish the tartlets; (3) a fine
grilled tomato per each tournedos.
Grill the tournedos, and dish them on the garnished tartlets. On each
tournedos set a grilled mushroom, the hollow of which should have been
filled with Châteaubriand sauce.
1138—TOURNEDOS VILLENEUVE
Fry the tournedos in butter, and dish them in a circle on little quoit-shaped
croquettes of chicken-meat, fried at the last moment.
On each tournedos set a crown of small roundels of tongue and truffle, laid
alternately, and a small grooved mushroom in the middle.
Send a Châteaubriand sauce separately.
1139—TOURNEDOS VILLEMER
Grill the tournedos, and dish them in a circle, each on a fried, hollowed-out
crust, garnished with truffled Soubise.
On each tournedos set a large slice of truffle coated with meat-glaze.
1140—FILETS EN CHEVREUIL
For the “en chevreuil” treatment, the meat used is generally cut from the
narrowest end of the fillet of beef. The weight of the pieces cut should
average about three oz. each.
After having slightly flattened and trimmed them, lard them with very thin
strips of bacon, and marinade them for a few hours in the raw marinade
given under No. 169. When about to cook them, dry them thoroughly, and
fry them quickly in hot oil, taking care that the latter be smoking, and
therefore hot enough to set the meat and to cause its external moisture to
evaporate.
The fillets may be accompanied by all vegetable purées and highly-
seasoned sauces, the most suitable of the latter being the Poivrade and the
Chasseur.
1141—SIRLOIN OF BEEF (Relevé)

Sirloin of beef is that part of the bullock’s back reaching from the haunch to
the floating ribs, which is equivalent to the saddle in veal and mutton. This
piece, however, cannot properly be called “sirloin,” except when it
comprises the fillet or undercut, and the upper fillet (Fr.: contrefilet), so-
called to distinguish it from the undercut. If this joint be treated whole, it
need only be shortened by suppressing the flank, and by sectioning the
ligament lying alongside of the chine on the upper fillet, in different places.
A little fat is left on the undercut, but none whatever must be removed from
the upper fillet. As a rule, when sirloin of beef is braised, it is cut laterally
into pieces weighing from six to seven lbs. If it is to be roasted, it is best to
keep it whole.
When served as a relevé, it is braised or roasted, and is kept underdone if so
desired. Unless it be of excellent quality, however, braised sirloin generally
turns out to be dry.
All garnishes given for “Filet de Bœuf” may be served with sirloin; but, as a
rule, the bulkiest, such as the “Richelieu,” the “Provençale,” the
“Godard,” &c., are selected.
The accompanying sauce is that indicated for the above garnishes.
1142—PORTERHOUSE-STEAK (Grill)
Porterhouse-steak is a slice from the sirloin of beef, which may be more or
less thick. It is cleared of the flank and of the bones of the chine, and it is
always grilled.
It may be served with any of the various garnishes and sauces suited to
grills; but it is more often served plain.
1143—UPPER FILLET AND RIBS OF BEEF (Relevé)
The upper fillet is that part of beef which lies between the top of the haunch
and the floating ribs, alongside of the chine. It may be treated like the fillet,
and all the garnishes suited to the latter may also be applied here.
If the piece is to be braised, it should be completely boned; if intended for
roasting, it is best to retain the bones. In the latter case, the large ligament
should be cut at various points with the view of preventing distortion, while
the bones constituting the spinous process should be broken close to the
point where they join the body of the vertebræ, that they may be easily
removed when the meat is being carved.
The upper fillet, especially when it is of good quality, is best roasted.
Ribs of beef may likewise be braised or roasted.
In either case, the meat should be properly trimmed and cleared of all the
bones of the spinous process.
This piece should only be used after having been well hung, in order that it
may be as tender as possible.
1144—GRILLED SIRLOIN STEAKS AND RIBS OF BEEF

The sirloin steak may be cut either from the upper fillet or the ribs of beef,
i.e., between two rib-bones. In order that its cooking may be regular, it
should not weigh more than from two to three lbs.
Ribs of beef may also be grilled, provided they be sufficiently tender.
They may be braised, too, and in this case they are served with any of the
various garnishes given under Fillet of Beef.
1145—PIÈCE DE BŒUF BRAISÉE (Relevé)

The piece of beef called rump is the one preferred for boiling and braising.
Whatever be the use for which the meat is intended, the weight of the pieces
should not be more than six or eight lbs. at the most, and they should be cut
in the length rather than in the thickness, that the cooking process may be
facilitated.
All the garnishes of braised sirloin of beef are suited to braised pieces of
beef.
Boiled beef is generally accompanied by the vegetables used in its cooking-
process, by purées, green or dry vegetables, pastes, macaroni, &c., &c.
1146—PIÈCE DE BŒUF A LA BOURGUIGNONNE

Lard the piece of beef, and marinade it for three hours in brandy and red
wine. Braise it after the manner described under No. 247; moisten first with
the wine of the marinade, and, when the latter is reduced, with some veal
gravy and one-half pint of Espagnole sauce per quart of liquid, taking care
that the whole moistening reaches the top of the piece of meat. Add a faggot
and some mushroom parings; set to boil, and cook gently in the oven.
When the meat is two-thirds cooked, transfer it to another saucepan, and
surround it with mushrooms cut into two or four, according to their size,
and tossed in butter; breast of bacon, cut into dice, blanched and tossed in
butter, and some small onions half-glazed with butter.
Strain the sauce through a sieve over the piece of beef and its garnish, and
complete the cooking gently.
A few minutes before serving, put the meat on a dish and glaze it in the
oven. Transfer the meat to the dish intended for the table; quickly reduce
the sauce if necessary, and pour it over the piece of beef and the garnish.
1147—PIÈCE DE BŒUF A LA CUILLER

Select a very square or oval piece of beef, and bear in mind, in selecting it,
that it will have to be fashioned to the shape of a case when it has been
cooked.
String it, and braise it after the manner described under No. 247, almost
entirely covering it with moistening liquor.
Set it to cook gently; withdraw the piece when the meat is still somewhat
firm, and let it cool under slight pressure.
This done, cut out the meat from the inside; leave a thickness of about half-
inch round the sides and on the bottom, and the piece thus emptied should
constitute a square or oval case, in accordance with the shape originally
adopted.
Coat the outside of the whole piece with a mixture of beaten eggs and fine
bread-crumbs, combined with Parmesan; sprinkle melted butter over it with
a brush, and put the case into a sufficiently hot oven to allow of a crust
forming round it.
Meanwhile chop up the meat extracted from the inside of the piece; add
thereto a little salted tongue, some braised slices of sweet-bread, and
mushrooms; put the whole into a sautépan with an Italian or a half-glaze
sauce, according to the requirements, and heat this garnish.
N.B.—This preparation was quite common in old-fashioned cookery, but
though it is still served occasionally, it is now looked upon more as a
curiosity than anything else. As a curiosity, therefore, I chose to include it
among these recipes; but it does not follow from this that I in any way
recommend it.
1148—PIÈCE DE BŒUF A LA FLAMANDE

Lard the piece of beef, and braise it as explained under No. 247.
Meanwhile prepare the following garnish:—(1) Cut a nice firm cabbage
into four, remove the heart, and parboil it for seven or eight minutes. Drain
it; cool it; divide up the quarters, leaf by leaf, so as to remove the hard ribs,
and season with salt and pepper.
Mould them to the shape of balls by pressing them in the corner of a towel
into balls weighing about three oz. each, or simply put them into a saucepan
with a quartered carrot, an onion stuck with a clove, a faggot, six oz. of
blanched breast of pork, and a little raw sausage with garlic, which latter
must be withdrawn after cooking has gone on for one and one-half hours.
Moisten the cabbage with just sufficient consommé to cover it; add a few
tablespoonfuls of good stock-fat; set to boil, and cook gently in the oven for
one and one-half hours.
(2) Cut the required quantity of carrots and turnips to the shape of olives;
cook them in consommé, and reduce the latter for the purpose of glazing.
(3) Prepare some potatoes à l’anglaise.
Set the piece of beef on a dish large enough to allow of the former being
surrounded with the moulded or plainly-heaped cabbages, the glazed carrots
and turnips, and the potatoes à l’anglaise. The last two vegetables should be
set in alternate heaps with the cabbages and the bacon (cut into small
rectangles) and the sausage (cut into roundels) should be distributed all
round.
Serve separately the gravy of the piece of beef, cleared of all grease,
reduced to a half-glaze and strained.
1149—PIÈCE DE BŒUF A LA MODE CHAUDE

Lard the piece of beef, which should not, if possible, weigh more than from
four to five lbs. The strips of bacon used for larding ought to have been
prepared fifteen or twenty minutes in advance, marinaded in a few
tablespoonfuls of brandy, and sprinkled with parsley just before being used.
Rub the piece with salt, pepper, and nutmeg, and put it into a basin with one
bottle of red wine and one-fifth pint of brandy, and set it to marinade for
four or five hours, taking care to turn it over from time to time.
Then set it to braise after the manner described under No. 247; add its
marinade to the moistening, and surround it with three small, boned,
blanched, and strung calf’s feet.
When the cooking is three-quarters done, transfer the piece of beef to
another saucepan, and surround it with the following garnish:—
1. About one-quarter lb. of carrots turned to the shape of elongated olives,
and already two-thirds cooked.
2. Small onions coloured in two-thirds lb. of butter.
3. The calf’s feet cut into small, square, or rectangular pieces.
Strain the braising-liquor over the whole, and complete the cooking gently.
When about to serve, either glaze the piece of beef, or dish it plain; coat it
lightly with sauce, and send what remains of the latter, with the garnish, in a
timbale.
1150—PIÈCE DE BŒUF A LA MODE FROIDE

Bœuf à la mode is very rarely prepared specially for cold dishing, the
remains of a fine piece being generally used for that purpose. The piece of
meat must first be well trimmed. If the quantity of sauce do not seem
enough, or if the sauce itself seem too stiff, add a third of its volume of
aspic jelly to it.
For moulding, take a terrine à pâté, a mould, or other utensil capable of
holding the piece of meat, its garnish, and its sauce. Deck the bottom of the
utensil in any suitable way with the carrots and the onions, and surround the
piece with what remains of the latter and the dice of calf’s foot.
Add the sauce, combined with the jelly, after having passed it through a
strainer, and put the whole in the cool for a few hours. Turn out just before
serving, and surround with very light, chopped jelly.
1151—PIÈCE DE BŒUF A LA NOAILLES

Lard the piece of beef, and marinade it in brandy and red wine.
This done, dry it thoroughly, and brown it evenly in butter all over; moisten
it with its marinade and an equal quantity of veal gravy, and set to cook
gently.
When the meat is half-cooked, surround it with two lbs. of minced onions,
tossed in butter, and three oz. of rice. Complete the cooking of the piece
with onions and rice.
Now withdraw the piece of beef, and quickly rub the onions and the rice
through tammy. Reduce this Soubise with rice for a few moments.
Neatly trim the piece of beef; cut it into even slices; reconstruct it on a dish,
and between each slice pour a tablespoonful of Soubise purée.
Cover the reconstructed piece of beef with the remainder of the Soubise;
sprinkle the surface with two tablespoonfuls of bread-crumbs fried in butter,
and some melted butter, and put the whole in the oven, that the gratin may
form speedily.
1152—THE RUMP
R B .
The rump is that portion of the sirloin of beef which touches the top of the
haunch.
It may be braised, but it is more often grilled in slices from one inch to one
and one-half inches thick, which are called “rumpsteaks.”
With reference to this subject, it is as well to point out that the term
“Beefsteak,” so hackneyed in France, is scarcely used in England, owing to
its want of precision.
In France, beefsteak is either a cut from the fillet, the upper-fillet, or the
rump, according to the standing of the catering-house which supplies it. But
the nature of the piece cannot very well be mistaken, inasmuch as the term
beefsteak, which designates it, is generally followed by other French words
which reveal its origin, whereas in England the term “Beefsteak” does not
convey any particular meaning.
Rumpsteak is either grilled or sautéd, but whatever be the method of
cooking it, it is generally served plain.
All garnishes suited to fillets, however, may be served with it, as also the
various butters and sauces generally used with grills.
1153—LANGUE DE BŒUF
Ox tongue is served fresh or salted, but, even when it is to be served fresh,
it is all the better for having been put in salt a few days previously. In order
to salt it, put it into a special brine, as explained under No. 172. When
salted, it is cooked in boiling water; when fresh, it is braised exactly after
the manner of any other piece of meat.
Ox tongue may be served with almost all the garnishes suited to relevés of
fillet of beef, but more particularly with the following:—Bourgeoise;
Flamande; Milanaise; Noodles or Macaroni with cream, cheese or
tomatoes; and all vegetable purées.
The most suitable sauces are:—Madeira sauce, Piquante sauce, Tomato
sauce, or their derivatives.
1154—LANGUE DE BŒUF CHOUCROÛTE

Braise the tongue as described under No. 247, and glaze it at the last
moment. Dish it, and send to the table separately (1) a timbale of well-
braised sauerkraut; (2) a timbale of potato purée; (3) a Madeira sauce,
combined with the braising-liquor of the tongue, cleared of all grease, and
reduced.
1155—LANGUE DE BŒUF BOURGEOISE

Braise the tongue in the usual way.
When it is two-thirds cooked, surround it with carrots fashioned to the
shape of olives and already two-thirds cooked, and small onions browned in
butter.
Complete the cooking gently, and for the rest of the operation, proceed as
for “Pièce de Bœuf à la Mode chaude.”
1156—LANGUE DE BŒUF AUX FÈVES

Tongue intended for this preparation should be put in salt a few days in
advance.
Boil it in the usual way and very gently; glaze it when about to serve, and
dish it. Send to the table separately (1) a timbale of very fresh, skinned,
broad beans, cooked in salted water with a spray of savory, and cohered
with butter at the last moment.
(2) A Madeira sauce.
1157—LANGUE DE BŒUF FLAMANDE

Braise the tongue, and glaze it at the last moment. Surround it with the
garnish “à la Flamande” given under the beef recipe of that name, i.e.,
braised cabbages, glazed carrots and turnips, potatoes à l’anglaise,
rectangles of lean bacon, and roundels of sausage.
1158—LANGUES DE BŒUF FROIDES

Ox tongues intended for cold dishing should be kept in brine (No. 172) for
eight or ten days. When about to use them, put them to soak in cold water
for a few hours, and then cook them plainly in water for three hours.
This done, withdraw them from their cooking-liquor; skin them; cover them
with buttered paper, and let them cool. The object of the paper is to keep off
the air, the tendency of which is to blacken the surface of the meat.
When quite cool, coat the tongues with a glaze composed of one-half lb. of
gelatine dissolved in one pint of water; the latter is given a scarlet tint by
means of carmine and caramel.
Cold ox tongues are dished amidst aspic jelly dice and curled-leaf parsley.
N.B.—The gelatine glaze described above will be found a great
improvement upon the coating of reddened gold-beaters’ skin.
OX TAILS.
Ox tails, sectioned or unsectioned, are usually braised, and only the thicker
half of the caudal appendage is ever used.
1159—QUEUE DE BŒUF A L’AUVERGNATE

Section the tail, and braise it in white wine, after recipe No. 247.
Prepare a garnish of rectangles of lean bacon, large chestnuts cooked in
consommé and glazed, and small onions cooked in butter.
Put the sections of the tail in an earthenware cocotte with the garnish.
1160—QUEUE DE BŒUF A LA CAVOUR

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Marriages Families and Relationships

13th Edition Lamanna Test Bank

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1117—TOURNEDOS AUX MORILLES

1128—TOURNEDOS SAINT MANDE

1141—SIRLOIN OF BEEF (Relevé)

1144—GRILLED SIRLOIN STEAKS AND RIBS OF BEEF

1145—PIÈCE DE BŒUF BRAISÉE (Relevé)

1146—PIÈCE DE BŒUF A LA BOURGUIGNONNE

1147—PIÈCE DE BŒUF A LA CUILLER

1148—PIÈCE DE BŒUF A LA FLAMANDE

1149—PIÈCE DE BŒUF A LA MODE CHAUDE

1150—PIÈCE DE BŒUF A LA MODE FROIDE

1151—PIÈCE DE BŒUF A LA NOAILLES

1154—LANGUE DE BŒUF CHOUCROÛTE

1155—LANGUE DE BŒUF BOURGEOISE

1156—LANGUE DE BŒUF AUX FÈVES

1157—LANGUE DE BŒUF FLAMANDE

1158—LANGUES DE BŒUF FROIDES

1159—QUEUE DE BŒUF A L’AUVERGNATE

1160—QUEUE DE BŒUF A LA CAVOUR

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