Angus Tenderloin with Sauteed Mushrooms and Tex
2 lb Angus beef tenderloin roast
Seasoned salt to taste Pepper to taste Sauteed mushrooms (follows) Texas Caviar (follows) SAUTEED MUSHROOMS 1 tb Butter
4 c Mushrooms, whole
1/2 c Onion, chopped
1 t Garlic salt
1/4 c Chicken broth
1/2 c Beef broth
1 c Chablis wine
TEXAS CAVIAR 1 cn (15-oz)black-eyed peas
1 md Tomato, chopped
4 Green onions, chopped
1 t Garlic, minced
1/2 Green bell pepper, finely
Chopped 1/4 c Cilantro, chopped
1/2 c Mild picante sauce
Salt to taste Pepper to taste
Rub outside of tenderloin with seasoned salt and pepper. Roast in a preheated 225-degree oven 45 minutes. Slice beef at an angle into 1/2inch slices. Serve each portion with 3 ounces sliced beef, 1/2 cup each mushrooms and Texas Caviar. SAUTEED MUSHROOMS: Heat butter in skillet until melted; add mushrooms and onions and cook until onions are tender. Add garlic salt, broths and wine. Simmer 15 minutes.
TEXAS CAVIAR: Combine peas, tomato, green onions, garlic, bell pepper, cilantro, picante sauce, salt and pepper in bowl. Mix well, cover and chill 24 hours before serving.
GENERAL CLASSES OF SOUP
The two purposes for which soup is used have led to the placing of the numerous kinds into two general asses. In the first class are grouped those which serve as appetizers, such as bouillon, consomme, and some other broths and clear soups. In the second class are included those eaten for their nutritive effect, such as cream soups, purees, and bisques. From these two classes of soup, the one that will correspond with the rest of the meal and make it balance properly is the one to choose. For instance, a light soup that is merely an appetizer should be served with a heavy dinner, whereas a heavy, highly nutritious soup should be used with a luncheon or a light meal.
The two general classes of soup already mentioned permit of numerous methods of classification. For instance, soups are sometimes named from the principal ingredient or an imitation of it, as the names potato soup, beef soup, macaroni soup, mock-turtle soup testify. Again, both stimulating and nutritious soups may be divided into thin and thick soups, thin soups usually being clear, and thick soups, because of their nature, cloudy. When the quality of soups is considered, they are placed in still different classes and are called broth, bisque, consomme, puree, and so on. Another important classification of soups results from the nationality of the people who use them.
CLASSES OF SOUP DENOTING CONSISTENCY.
As has already been pointed out, soups are of only two kinds when their consistency is thought of, namely, clear soups and thick soups.
CLEAR SOUPS are those made from carefully cleared stock, or soup foundation, and flavored or garnished with a material from which the soup usually takes its name. There are not many soups of this kind, bouillon and consomme being the two leading varieties, but in order to be palatable, they require considerable care in making.
THICK SOUPS are also made from stock, but milk or cream and any mixture of these may also be used as a basis and to it may be added for thickening meat, fish, vegetables, eggs, or grain or some other starchy material. Soups of this kind are often made too thick and as such soups are not appetizing, care must be taken to have them just right in consistency.
CLASSES OF SOUPS DENOTING QUALITY.
When attention is given to the quality of soup, this food divides itself into several varieties, namely, broth, cream soup, bisque, chowder and puree.
BROTHS have for their foundation a clear stock. They are sometimes a thin soup, but other times they are made quite thick with vegetables, rice or barley when they are served as a substantial part of a meal.
CREAM SOUPS are highly nutritious and are of great variety. They have for their foundation a thin cream sauce, but to this are always added vegetables, meat, fish or grains.
BISQUES are thick, rich soups made from game fish or shell fish, particularly crabs, shrimp etc. occasionally, vegetables are used in soups of this kind.
CHOWDERS are soups that have sea food for their basis. Vegetables and crackers are generally added for thickening and to impart flavor.
PUREES are soups made thick partly or entirely by the addition of some material obtained by boiling an article of food and then straining it to form a pulp. When vegetables containing starch such as beans, peas, lentils or potatoes are used for this purpose, it is unnecessary to thicken the soup with any additional starch; but when meat, fish or watery vegetables are used, other thickening is required. To be right, a puree should be nearly as smooth as thick cream and of the same consistency.