Boeuf a la Renaissance
From Little French dinners, 1898
Serve remaining sauce in a boat.
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 26. The excerpt below is the record exactly as published.
Boeuf a la Renaissance (Braised Fillet of Beef with Vegetables). — Tie up a fillet of beef neatly with string, and put it in a stewpan, the bottom of which has been well buttered, and lined with thin slices of fat bacon, and two onions cut in slices. Let the fillet fry for about twenty minutes, then barely cover it with stock, add a wineglassful of sherry, bring to the boil, and add a small onion stuck with cloves, a turnip, a carrot, a bouquet garni, and whole pepper and salt. After this let the meat simmer very gently indeed for one and a half to two hours. For the garnish take equal quantities of peas, French beans, artichoke bottoms, and new carrots and turnips ; cut the latter with a vegetable cutter to uniform shapes, and cook them each separately in some consomme. Strain off about 46 Little French Dinners. three-quarters of a pint of the stock from the fillet of beef, and pour it on to a brown roux, made with one ounce of flour and an equal quantity of butter ; stir till it boils, add a small piece of glaze, and then let the sauce boil fast over a fierce fire till sufficiently reduced. Add a little colouring, if necessary, and pepper and salt to taste
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