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No. 5—BEEF FILLET STEAKS WITH CHAMPIGNONS AND FRIED GOOSE LIVER.

Quantity for 6 Persons.

 2½ lbs. of fillet

 ¼ lb. of butter

 Salt and pepper

 ¼ cup of water

 ½ lb. goose liver

 ½ lb. champignons

 ½ tbsp. of butter

 ¼ tsp. of flour

 2 tbsps. of sweet cream

 ⅛ tsp. of meat extract

 ⅛ lb. of butter with it

Preparation:

The water having been drained off the champignons, add ½ tablespoonful of butter, ¼ teaspoonful of flour and a little salt and then cook a little. The cream and meat extract are added and simmered a while longer.

The ready fried beefsteaks are put on a hot platter. The goose liver is cut into as many pieces as there are steaks, and one piece put in the center of each steak. The prepared champignons are placed around each piece of goose liver on top of each steak.

The gravy is put on the platter too. You can garnish the platter with scallops of puff paste. This dish is nice between courses.

No. 6—BROILED STEAK OF ROAST BEEF.

Quantity for 6 Persons.

 3 lbs. of roast beef

 Salt, pepper