Beef Marechail

Ingredients

• six ounces butter
• two eggs
• a spoonful of cream
• one pound of chopped lean beef
• six ounces of bread
• a pinch of cloves
• a pinch of mace
• a handful of mushrooms
• slices of bacon
• gravy

Method

1. 1

   Lard a fillet of beef, make a stuffing with butter, eggs, cream, chopped beef, bread, salt, pepper, cloves, mace, and mushrooms.

2. 2

   Fill the fillet with stuffing, cover with bacon, roast or braise, strain the gravy, boil down, and pour over the meat.

3. 3

   Decorate with fried onion slices and crackers.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 16. The excerpt below is the record exactly as published.

BEEF MARECHAIL. Lard a fillet of beef, (tenderloin,) make a stuffing of six ounces butter, two eggs, a spoonful of cream, one pound of chopped lean beef, six ounces of bread; salt, pepper, pinch of cloves and mace; mix well and add a handful of mushrooms. Make a cut along the inside of the fillet where it is not larded, fill in the stuffing, cover with slices of bacon. Roast or finish a la Braise; when done strain the gravy

Cook this with the app: pantry check, scaling, and the assistant.