Monday, 6 July 2009
BEEF ESCALLOP CORDON BLEU A LA ITALIAN - Mrs Buckwell's original
Simplicity itself - but very effective! 600 grams beef fillet steak -- sliced thin 100 grams butter 1 small onion -- grated 1 tablespoon flour 4 fluid ounces sherry or brandy 7 1/2 ounces chicken stock 1 teaspoon tomato paste 1 bay leaf 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds spinach -- cooked 2 tablespoons cream 1/2 pound cheddar cheese -- sliced 3 large tomatoes -- sliced Cut beef fillet into escallops 3" x 3" and beat well until very thin. Salt and pepper and brown quickly in butter - keep warm. Add to the remaining butter the onion and fry until transparent - add flour, sherry, stock, tomato paste, bay leaf, salt and pepper to taste - simmer until rich and creamy - remove bay leaf. Chop cooked spinach and add salt, pepper and cream. Place spinach down the center of a long serving dish - on this place 1 escallop covered with a slice of cheese and a tomato slice which has been sauteed in butter. Repeat until spinach is covered. Spoon sauce on both sides of dish and place in a hot oven until cheese is melted and all is hot. Serve with chipped potatoes or mashed potatoes.