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Delmonico’s Chef’s Small Tenderloin of Beef Roumanille
THE GLOBE - TORONTO9Ingredients
30Minutes
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Description
The Daily Recipe By Delmonico’s Chef from The Globe (1844-1936), Nov 21, 1921.
Ingredients
US|METRIC
4 SERVINGS
- 4 sweet potatoes (medium)
- salt
- pepper
- 1 oz. butter (plus more for frying)
- 2 egg yolks
- breading
- 4 tenderloins (small)
- 1 cup chow-chow
- 1 cup brown gravy
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Directions
- Boil and mash four medium sweet potatoes, seasoned with a little salt, one ounce of butter and two egg yolks.
- Make four nice round croquettes with this, breaded and fried in butter.
- Season four small tenderloins with salt and pepper. Fry them in butter in a saucepan. And a few minutes before the tenderloins are ready, add to them one cupful of chow-chow, cut into small pieces, and a cupful of brown gravy.
- Dish the tenderloins with the sweet potato-croquettes and cover them with the sauce.
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