Aloyau de Bceaf d la Godard
From The new century cookery book, 1901
Serves 10
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 347. The excerpt below is the record exactly as published.
Aloyau de JBceaf d la Godard. — About 6 lbs. sirloin of beef, £ lb. bacon, 1 sliced carrot, 1 Sliced onion, 1 bouquet of herbs, 1 gill sherry or Sauterne, | pint tomato sauce (No. 271), 1 gill brown sauce (No. 236), 1 pint stock, 2 truffles, 8 mushrooms, 3 arti- choke-bottoms, tjr cooked sweetbread, 8 small chicken quenelles (No. 403), pepper and salt. Remove the bones of the loin, pare nicely. Cut the bacon into strips about one inch and a half long. Make some holes in the meat by means of a wooden skewer, and insert the strips of bacon. Roll and tie firmly. Put the onion, carrot, and bouquet of herbs in a braising-pan, lay the piece of beef on this, moisten with the wine and stock, season with pepper and salt, and braise for two hours in a moderately-heated oven ; baste the meat from time to time. Skim off the fat, add the tomato and brown sauce, previously warmed, cook for another three-quarters of an hour. Take up the meat and keep hot, free the sauce from fat, and strain ; boil for another ten minutes. Add the garnishing, consisting of preserved mushroom-heads, quartered artichoke-bottoms, small pieces of sweetbread, slices of truffles, and quenelles. When the latter is thoroughly hot, untie the loin of beef, dish up on a small bed of mashed potatoes ; surround with groups of quenelles, sweetbread, mushrooms, artichokes, &c. Pour some of the sauce over the meat, and serve the remainder in a sauce-boat along with the dish. 1194. Filet de Bceuf d la Brillat-Savarin. — Procure the centre-piece (about four pounds) of fillet of beef, remove fat and sinews, lard the top with strips of truffles, cover it with a layer of sliced vegetables, bard it with slices of fat pork, tie up with string ; put it in an oblong braising-tin or baking-pan, season with aromatic spice and salt, moisten with half a pint of white wine and some stock or water ; set it in a moderate oven for about one hour ; baste occasionally. When done drain and keep warm ; strain the gravy, remove the fat, put it into a stewpan with a pint of brown sauce, one glass of Madeira wine, and let all boil until well reduced. Next remove strings, fat, and vegetables from the fillet, trim, and dish up on a crouton of fried bread ; garnish round the fillet with alternate 412 THE NEW CENTURY COOKERY BOOK groups of slices of braised sweetbread, small glazed button onions, and mushroom-heads ; sauce the whole with part of the prepared sauce, and serve the rest separately. Pieces of braised calves’ brains can be served with this dish as a garnishing when desired. 1195. Filet de JBceuf d la Cyrano. — 3 lbs. sirloin of beef (boned), 1 plover or snipe, 2 oz. butter, 2 oz. bacon, 2 oz. cooked ham, ^ lb. calves’ or chicken liver, i small onion, 1 shallot, 1 clove of garlic, 1 bay -leaf, 1 egg, 1 terrine foie gras, salt and pepper, 1 gill sherry, lar ding -bacon, 12 stuffed olives, 1| gill stock, meat-glaze for the olives, 12 very small cases of puff-paste, 1 mirepoix of vegetables <£c., sauce gibier (No. 252). Bone the plover or snipe, chop the carcass very small, mince the meat of the bird finely and put it on a plate. Slice the liver. Melt about half the butter in a stewpan or saute-pan, add the bacon (cut into dice), fry a little, then add the liver, fry quickly, and add the onion, cut into thin slices, , shallot, garlic, and bay-leaf ; season with pepper, salt, and nutmeg ; lastly add a small glass of sherry or Madeira wine, cover the pan with a lid, and let contents simmer over a quick fire. Kemove the slices of onion and bay-leaf, and put the remainder in a mortar, pound till quite smooth ; bind or moisten with the yolk of an egg and a little brown sauce or cream if needed and rub through a fine sieve. Trim the piece of beef, remove the skin and fat ; cut it open lengthways, so that it forms one large slice, of even thickness ; beat out a little with a cutlet-bat, spread over with a layer of farce as above prepared. Put one row of foie gras pate down the centre of the farce, and insert the fillets of snipe, previously skinned, and roll up carefully, so that the foie gras shall be in the centre. Fasten and tie up with string ; then lard the surface with several rows of fine strips of larding-bacon. Put the carcass of the bird, clove of garlic, and mirepoix of vegetables, &c., with some pieces of bacon in a braising-pan ; upon this place the prepared fillet, moisten with about a gill of stock, and braise in a sharp oven for the first ten minutes ; baste well and finish braising in a slightly reduced heat for about one hour. Add the meat-glaze at the last and baste the whole with the liquor well reduced. Take up the fillet, un truss it, and let it get cold. Dress it on an oblong entree or releve dish ; glaze it again with the reduced liquor, freed from fat, garnish the dish with stuffed French or Spanish olives, each being placed in a little crust of puff-paste. Insert one or two hatelets (garnished) and serve. This dish can also be served hot with a nice sauce gibier or Keforme. 1196. Filet de Been/ d la Henri IV. — About 4 lbs. fillet of beef (a nice piece), larding-bacon, bouquet garni, 1 carrot, 1 onion, \ gill claret, £ lb. streaky bacon, 1 pint good stock, sauce tartare (No. 278), ^ pint well reduced demi-glace sauce (No. 237), meat-glaze, 6 to 8 artichoke-bottoms
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Cook this with the app: pantry check, scaling, and the assistant.