Fillets of Beef a la Chateaubriand with Potatoes Sautees au Berre

From The American Pure Food Cook Book & Household Economist 1898.

FILLETS OF BEEF A LA CHATEAUBRIAND. A piece of sirloin of beef, pepper, salt, oil. A piece of undercut of the sirloin of beef; trim off fat neatly, and the skin next to it; cut it across the grain into slices one and one-half inches thick, sprinkle them with pepper, dip them in oil, and broil over a clear fire, sprinkle with salt, and serve very hot in a dish garnished with potatoes sautees au berre (see recipe below).

POTATOES SAUTEES AU BERRE. Cut with a vegetable cutter, into small balls about the size of a marble; put them in a stew-pan with plenty of butter and a good sprinkling of salt; keep the saucepan covered, and shake it occasionally until they are quite done, which will be in about an hour.

Twice Baked Potatoes

Bakin' Taters Twice

For your fried fish...

Photo: joebeone

Bake potatoes as usual once. Cut open, but do not part halves. Scoop out middle, add butter and milk to it and whip. Before finished whipping, add seasonings desired. Pile it back in shells, place favorite cheese on top, and bake till golden brown. Garnish top as desired and serve.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.