Beef a la Pompadour

The combination of fruit and meat cooked together is unusual but most delicious. Pork and apples are an old combination, the apples often being roasted with the meat or baked en casserole with chops.

Lemon broiled on fish adds much to the flavor, but few women realize that pineapple broiled with ham, orange slices with lamb and raisins with beef make plain everyday meats into foods to be conjured with.

One and one-half pounds tenderloin of beef, ½ cup raisins, 1 cup pineapple cubes, salt and paprika, 4 tablespoons butter.

Trim tenderloin and cut in filets two and one-half inches thick. Melt butter and dip filet in melted butter. Arrange on a well oiled broiler and cover each filet with raisins and pineapple cubes, using half of them.

Broil under flame for eight minutes. Turn and cover with remaining pineapple and raisins and broil eight minutes. Season with salt and paprika and put on a hot platter.

Pour drippings from broiler pan into butter and simmer slowly 10 minutes. Skim out fruit and sprinkle over meat. Add two tablespoons browned flour to butter and stir till well blended. Stir in two cups of boiling water and let boil five minutes. Strain around meat on platter and serve at once.

To Brown Flour: Put flour in an iron frying pan. Stir over a hot fire till brown. Caramel can be used to make the sauce brown and adds flavor of the sauce. Browned flour and caramel mean much to the cook in the making of the sauces.