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Boeuf, Filets de, a la Bearnaise
From The housewife's referee, 1898
Serves 1
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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 87. The excerpt below is the record exactly as published.
Boeuf, Filets de, a la Bearnaise. — Take a piece of the undercut of the sirloin, cut it into neat pear-shaped pieces, sprinkle them with pepper and salt, and cook them with a little butter in a tin in the oven, but not too much, add a piece of glaze the size of a walnut, and when dissolved turn the fillets over in it. Cut potatoes into small balls
Cook this with the app: pantry check, scaling, and the assistant.