uce, and keep hot. In the meantime heat up the fonds d’artichauts
(artichokes) in a little stock, drain well and coat the interior with
liquid meat-glaze, heat up the macedoine, saute them in a little butter
(one ounce), add the ham, some chopped parsley, a pinch of sugar and
pepper and salt, toss lightly, and keep hot. Dish up the fillet on a
crofiton of bread (this is far better for carving than placing it on the
dish without a bed), larded side upwards, fill the artichoke-bottoms with
the macedoine ; range these neatly on either side of the fillet. Put a
teaspoonful of tartare sauce on top of the macedoine, with a tiny
pinch of red pepper to finish. Pour a little sauce over the fillet, just
enough to moisten, and serve the remainder of the sauce separately
in a sauce-boat. If the fillet needs it brush over the larded side with
meat-glaze as it leaves the oven.
1197. Filet de Beeuf d la Louis XV. — Procure a piece of
fillet (middle cut) about four to five lbs. in weight ; pare off the fat
and sinews ; trim neatly ; lard it lengthways with small strips of fat
bacon ; put it in a baking-tin with one glass of sherry wine, a table-
spoonful of dripping, a sliced onion, carrot, and turnip ; season with
salt and pepper ; roast it in a quick oven from forty to fifty minutes,
or longer if you wish it to be well done ; baste it well during the time
of cooking. Take out the fillet, pour off the fat left in the tin, add to
the fond a pint of thin brown sauce and a teaspoonful of extract of
meat ; let simmer for a few minutes, skim and strain. Have ready a
croustade of bread large enough to hold the fillet, fix same on an
oblong dish ; glaze the surface of the fillet with dissolved meat-glaze ;
stand it in the centre of the croustade ; garnish round the dish with
groups of stuffed fried potatoes, and serve the sauce separately with
the dish.
1198. Filet de Beeuf d la Metropole. — A piece of fillet of
beef, larding -bacon, 1 glass of sherry or Madeira, 1 glass of
Chablis or Sauterne, 1 onion, 1 carrot, 1 bay-leaf, 1 sprig of thyme,
a few sprigs parsley, 1 tablespooonful sioeet oil, 12 peppercorns,
salt, 2 truffles, 4 artichoke-bottoms, a few chicken forcemeat
414
THE NEW CENTURY COOKERY BOOK
quenelles (No. 403), \ pint Espagnole sauce (No. 236), 1 gill
tomato sauce (No. 271), 4 oz. rice cooked in stock, i pint stock or
consomme, Dauphine potato croquets.
Pare and trim the fillet into neat shape, lard the surface with
strips of fat bacon, put it' in a deep dish or pan, sprinkle with a little
salt, and pour over the wine ; add the carrot and onion, peeled and
sliced, the bay-leaf, thyme, parsley, peppercorns, and oil ; cover and
let it soak in marinade for twelve hours ; turn it occasionally. Roast
the fillet in a hot oven for about twenty minutes ; baste well with
dripping or butter. It must be still underdone (saignant) when taken
up. Use preserved artichoke-bottoms, put them in a buttered saute-
pan, moisten with a little stock or consomme, and warm up in the
oven. Strain the liquor in which the fillet has been marinaded and
put into a stewpan ; boil up and add the sauces. Let the whole
simmer for ten minutes, skim off the fat, and keep hot.✪ Filet de Bœuf à la Xeres
Page 350 · 3 recipe records on this page
Presented as published in 1901. 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
uce, and keep hot. In the meantime heat up the fonds d’artichauts (artichokes) in a little stock, drain well and coat the interior with liquid meat-glaze, heat up the macedoine, saute them in a little butter (one ounce), add the ham, some chopped parsley, a pinch of sugar and pepper and salt, toss lightly, and keep hot. Dish up the fillet on a crofiton of bread (this is far better for carving than placing it on the dish without a bed), larded side upwards, fill the artichoke-bottoms with the macedoine ; range these neatly on either side of the fillet. Put a teaspoonful of tartare sauce on top of the macedoine, with a tiny pinch of red pepper to finish. Pour a little sauce over the fillet, just enough to moisten, and serve the remainder of the sauce separately in a sauce-boat. If the fillet needs it brush over the larded side with meat-glaze as it leaves the oven.
1197. Filet de Beeuf d la Louis XV. — Procure a piece of fillet (middle cut) about four to five lbs. in weight ; pare off the fat and sinews ; trim neatly ; lard it lengthways with small strips of fat bacon ; put it in a baking-tin with one glass of sherry wine, a tablespoonful of dripping, a sliced onion, carrot, and turnip ; season with salt and pepper ; roast it in a quick oven from forty to fifty minutes, or longer if you wish it to be well done ; baste it well during the time of cooking. Take out the fillet, pour off the fat left in the tin, add to the fond a pint of thin brown sauce and a teaspoonful of extract of meat ; let simmer for a few minutes, skim and strain. Have ready a croustade of bread large enough to hold the fillet, fix same on an oblong dish ; glaze the surface of the fillet with dissolved meat-glaze ; stand it in the centre of the croustade ; garnish round the dish with groups of stuffed fried potatoes, and serve the sauce separately with the dish.
1198. Filet de Beeuf d la Metropole. — A piece of fillet of beef, larding-bacon, 1 glass of sherry or Madeira, 1 glass of Chablis or Sauterne, 1 onion, 1 carrot, 1 bay-leaf, 1 sprig of thyme, a few sprigs parsley, 1 tablespoonful sweet oil, 12 peppercorns, salt, 2 truffles, 4 artichoke-bottoms, a few chicken forcemeat
quenelles (No. 403), \ pint Espagnole sauce (No. 236), 1 gill tomato sauce (No. 271), 4 oz. rice cooked in stock, i pint stock or consomme, Dauphine potato croquets.
Pare and trim the fillet into neat shape, lard the surface with strips of fat bacon, put it' in a deep dish or pan, sprinkle with a little salt, and pour over the wine ; add the carrot and onion, peeled and sliced, the bay-leaf, thyme, parsley, peppercorns, and oil ; cover and let it soak in marinade for twelve hours ; turn it occasionally. Roast the fillet in a hot oven for about twenty minutes ; baste well with dripping or butter. It must be still underdone (saignant) when taken up. Use preserved artichoke-bottoms, put them in a buttered sautepan, moisten with a little stock or consomme, and warm up in the oven. Strain the liquor in which the fillet has been marinaded and put into a stewpan ; boil up and add the sauces. Let the whole simmer for ten minutes, skim off the fat, and keep hot.
Records on this page
Filet de Bœuf à la XeresFilet de Bœuf à la Louis XVFilet de Bœuf à la Métropole