Filets de bceuf aux huitres. — For these choose
rather thick rounds of beef cut from the rump, and
split each horizontally without quite cutting it in
two, then inside each round lay one or two ovsters,
according to size, seasoned with a tiny dust of
cayenne, and a squeeze of lemon juice, skewer the
fillet back into shape with a tiny skewer, or fix it
with nicely seasoned lardoons, and sautez them in a
well buttered pan with a little wine, and stock, and
serve round or on a pile of very creamy mashed
potato with a demi-glace poured round it, and if
liked, a garnish of seasoned watercress✪ Filets de Bceuf aux Huitres.
F. a, V intendante. — Make a delicate force meat with
poultry livers, grated bacon, mushrooms, very finely
minced shallot and spice, moistening it with yolk of
egg ; prepare the grenadins as in the previous
recipe, filling them with a layer of this forcemeat,
then fastening them together into shape with
seasoned lardoons, and sautez them delicately, setting
them in the oven for a minute or two at the last to
crisp the lardoons ; brush them over with warm glaze,
and dish in a circle, filling up the centre with a
financiere ragout, and pouring a rich demi-glaze
round it.
F. d la Bearnaise. — Slice down a piece of the fillet
into neat wedge-shaped pieces, thicker at one end
than the other, bat them out with a wet knife, and
trim off all superfluous fat, skin, &c., season each
42
ENTRIES,
fillet witli a little salt and coralline pepper, and
brush over with dissolved butter or best salad oil,
and grill or broil for four minutes on each side;
then dish straight down the centre, putting a little
bearnaise sauce on the top of each fillet and serve at
once very hot, garnished with potato ribbons or
straws✪ F. a la Bearnaise ; if liked, maitre d’ hotel, or any other savoury
butter, can be substituted, a particularly toothsome
dish (filets aux crevettes), being made by using
anchovy butter for the garnish, dishing the fillets
en couronne, and filling the centre with a rich shrimp
sauce, over which you lightly pile the potato straws.
F. a I’empereur. — For this cut the fillets of beef
rather thin, and season with salt and coralline
pepper ; on each of these lay a slice of calf’s liver
cut to match, and join them by running lardoons of
fat bacon (rolled in qucctre epices before use) right
through ; trim these lardoons, brush the fillets well
over with dissolved butter, place some straws,
previously brushed over with the butter, on the
grid, lay the fillets on this liver side down, and broil
them for eight minutes or so, then place them in a
buttered baking dish and crisp the upper (or beef
side, on which the lardoons should be left rather
longer), in the oven for a few minutes. Lightly
brush them over with warm glaze and serve with
a puree of mushrooms in the centre, and a Borde-
laise sauc✪ F. a l'Empereure round. (This is simply espagnole rather
strongly flavoured with essence of anchovy, light
white French wine, and shalot, garnished, after
tammying, with finely minced tarragon or parsley,
and chives.
CUTLETS, FILLETS, &c.
43
Page 20 · 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
Filets de boeuf aux huitres. — For these choose rather thick rounds of beef cut from the rump, and split each horizontally without quite cutting it in two, then inside each round lay one or two ovsters, according to size, seasoned with a tiny dust of cayenne, and a squeeze of lemon juice, skewer the fillet back into shape with a tiny skewer, or fix it with nicely seasoned lardoons, and sautez them in a well buttered pan with a little wine, and stock, and serve round or on a pile of very creamy mashed potato with a demi-glace poured round it, and if liked, a garnish of seasoned watercress.
F. a, V intendante. — Make a delicate force meat with poultry livers, grated bacon, mushrooms, very finely minced shallot and spice, moistening it with yolk of egg ; prepare the grenadins as in the previous recipe, filling them with a layer of this forcemeat, then fastening them together into shape with seasoned lardoons, and sautez them delicately, setting them in the oven for a minute or two at the last to crisp the lardoons ; brush them over with warm glaze, and dish in a circle, filling up the centre with a financiere ragout, and pouring a rich demi-glaze round it.
F. d la Bearnaise. — Slice down a piece of the fillet into neat wedge-shaped pieces, thicker at one end than the other, bat them out with a wet knife, and trim off all superfluous fat, skin, &c., season each
fillet witli a little salt and coralline pepper, and brush over with dissolved butter or best salad oil, and grill or broil for four minutes on each side; then dish straight down the centre, putting a little bearnaise sauce on the top of each fillet and serve at once very hot, garnished with potato ribbons or straws ; if liked, maitre d’ hotel, or any other savoury butter, can be substituted, a particularly toothsome dish (filets aux crevettes), being made by using anchovy butter for the garnish, dishing the fillets en couronne, and filling the centre with a rich shrimp sauce, over which you lightly pile the potato straws.
F. a I’empereur. — For this cut the fillets of beef rather thin, and season with salt and coralline pepper ; on each of these lay a slice of calf’s liver cut to match, and join them by running lardoons of fat bacon (rolled in quatre épices before use) right through ; trim these lardoons, brush the fillets well over with dissolved butter, place some straws, previously brushed over with the butter, on the grid, lay the fillets on this liver side down, and broil them for eight minutes or so, then place them in a buttered baking dish and crisp the upper (or beef side, on which the lardoons should be left rather longer), in the oven for a few minutes. Lightly brush them over with warm glaze and serve with a puree of mushrooms in the centre, and a Bordelaise sauce round. (This is simply espagnole rather strongly flavoured with essence of anchovy, light white French wine, and shalot, garnished, after tammying, with finely minced tarragon or parsley, and chives.
Records on this page
Filets de Bceuf aux HuitresF. a la BearnaiseF. a l'Empereur