To stick them in, make small incisions in the fillet, and
in these set the bits of truffle. Marinade the fillet for three
hours in Madeira; wrap it in slices of bacon; string it, and
set it to braise with its marinade.
This done, remove the slices of bacon; glaze it, and set it
on a long dish. Send the following garnish separately :—
Poached macaroni✪ Filet de Bceuf Talleyrand, cut into pieces one and one-half inches
long, and combined per Ib. with three oz. of grated Gruyére
and Parmesan, one and one-half oz. of butter, three oz. of a
julienne of truffles, and three oz. of cooked foie gras, cut into
large dice.
As an adjunct, send a Périgueux sauce with a fine julienne
of truffles instead of the latter chopped.
362 GUIDE TO MODERN COOKERY
1075—FILET DE BCEUF FROID (Relevé)
Fillet of beef, when properly dished, makes an excellent cold
Relevé.
For this purpose lard it, roast it (keeping it somewhat under-
done towards the centre), and, when it is quite cold, trim, and
coat it with half-melted jelly.
Then set it either directly upon a dish or upon a cushion
of bread or carved rice, which makes the dish more sightly
when the garnish is added.
Before setting the fillet on the dish or on the cushion of rice,
it is well to cut a slice one-fifth inch thick from the whole of its
base; leave this slice under the fillet when dishing; by this
means, when the carving is proceeded with, each slice will be
found to be neatly trimmed.
Cold fillet of beef allows of every possible cold vegetable
garnish✪ Filet de Bceuf Froid (Relevé).
The vegetables should be cooked with the greatest care and
be left to cool naturally.
When they are quite cold, either cohere them by means of
jelly, or set them round the fillet in neat heaps, taking care to
alternate their shades, and coat them with almost melted aspic.
Finally, between each heap of vegetables lay a little chopped
and very clear aspic, and, round the whole, arrange a border
consisting of bits of aspic (round, oval, square, lozenge-shaped,
&c.) very regularly cut.
I see no reason for devoting any further space to this subject.
What has been said should, I think, suffice to show how varied
and numerous are the possible ways of dishing cold fillet of beef,
the minute details of which may, with advantage, be left to the
ingenuity of the operator.
FILLET OF BEEF FOR ENTREES
1076 CHATEAUBRIAND, FILLET STEAK, TOURNEDOS
By fillet steaks are understood those pieces of meat cut
laterally from the thickest part of the fillet of beef.
They ought to be about one and one-half inches thick, and
weigh from six to seven oz. Tournedos are half-fillets in re-
spect of their weight, and might well be called the ‘‘kernels ”’
of the fillet of beef. The usual thickness of a tournedos is
about one and one-quarter inches, and they should be cut to a
nice, round shape. With the object of preserving their shape,
they may be tied round with string.
Chateaubriand is also procured from the centre of fillet of
RELEVES AND ENTREES 363
beef, and its weight is often twice, thrice, and sometimes more
than thrice as much as that of the ordinary fillet steaks.
As a rule, especially when grilled, it constitutes a special
roast for luncheons; when it is cooked in the saucepan, 1.e.,
sautéd, it is more often served as a Relevé.
The same garnishes suit fillet, ChAteaubriands, and
tournedos, the only necessary modifications being in respect
of size and arrangement, which should be subject to the size of
the piece of meat.
The garnishes detailed hereafter are for the tournedos, which
supply the greatest number of the dishes prepared from the
three different cuts of fillet. If a fillet steak be prepared after
one of the following recipes, the garnish should be made a little
stronger, and its constituents modified in the dishing, neither
of which changes need in any way alter the formula.
Page 210 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To stick them in, make small incisions in the fillet, and in these set the bits of truffle. Marinade the fillet for three hours in Madeira; wrap it in slices of bacon; string it, and set it to braise with its marinade.
This done, remove the slices of bacon; glaze it, and set it on a long dish. Send the following garnish separately :— Poached macaroni, cut into pieces one and one-half inches long, and combined per Ib. with three oz. of grated Gruyére and Parmesan, one and one-half oz. of butter, three oz. of a julienne of truffles, and three oz. of cooked foie gras, cut into large dice.
As an adjunct, send a Périgueux sauce with a fine julienne of truffles instead of the latter chopped.
1075—FILET DE BŒUF FROID (Relevé)
Fillet of beef, when properly dished, makes an excellent cold Relevé.
For this purpose lard it, roast it (keeping it somewhat underdone towards the centre), and, when it is quite cold, trim, and coat it with half-melted jelly.
Then set it either directly upon a dish or upon a cushion of bread or carved rice, which makes the dish more sightly when the garnish is added.
Before setting the fillet on the dish or on the cushion of rice, it is well to cut a slice one-fifth inch thick from the whole of its base; leave this slice under the fillet when dishing; by this means, when the carving is proceeded with, each slice will be found to be neatly trimmed.
Cold fillet of beef allows of every possible cold vegetable garnish.
The vegetables should be cooked with the greatest care and be left to cool naturally.
When they are quite cold, either cohere them by means of jelly, or set them round the fillet in neat heaps, taking care to alternate their shades, and coat them with almost melted aspic.
Finally, between each heap of vegetables lay a little chopped and very clear aspic, and, round the whole, arrange a border consisting of bits of aspic (round, oval, square, lozenge-shaped, &c.) very regularly cut.
I see no reason for devoting any further space to this subject. What has been said should, I think, suffice to show how varied and numerous are the possible ways of dishing cold fillet of beef, the minute details of which may, with advantage, be left to the ingenuity of the operator.
FILLET OF BEEF FOR ENTREES
1076 CHATEAUBRIAND, FILLET STEAK, TOURNEDOS
By fillet steaks are understood those pieces of meat cut laterally from the thickest part of the fillet of beef.
They ought to be about one and one-half inches thick, and weigh from six to seven oz. Tournedos are half-fillets in respect of their weight, and might well be called the ‘‘kernels ”’ of the fillet of beef. The usual thickness of a tournedos is about one and one-quarter inches, and they should be cut to a nice, round shape. With the object of preserving their shape, they may be tied round with string.
Chateaubriand is also procured from the centre of fillet of
beef, and its weight is often twice, thrice, and sometimes more than thrice as much as that of the ordinary fillet steaks.
As a rule, especially when grilled, it constitutes a special roast for luncheons; when it is cooked in the saucepan, 1.e., sautéd, it is more often served as a Relevé.
The same garnishes suit fillet, ChAteaubriands, and tournedos, the only necessary modifications being in respect of size and arrangement, which should be subject to the size of the piece of meat.
The garnishes detailed hereafter are for the tournedos, which supply the greatest number of the dishes prepared from the three different cuts of fillet. If a fillet steak be prepared after one of the following recipes, the garnish should be made a little stronger, and its constituents modified in the dishing, neither of which changes need in any way alter the formula.
Records on this page
Filet de Bceuf TalleyrandFilet de Bceuf Froid (Relevé)