Boeuf, Filets de, a la Geneve

Ingredients

• a pound of potatoes
• an ounce of butter
• a raw yolk of an egg
• pepper
• salt
• a dust of nutmeg

Method

1. 1

   Cut the fillets into neat rounds and lard them alternately with bacon, gherkins, and truffles.

2. 2

   Serve them on a potato border made by boiling the potatoes and rubbing them through a sieve onto the yolk of an egg and butter.

3. 3

   Season the potato, mix, and roll into a border.

4. 4

   Grease a tin, brush with beaten egg, mark designs, and bake until pale gold.

5. 5

   Serve with horseradish sauce.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 88. The excerpt below is the record exactly as published.

Boeuf, Filets de, a la Geneve. — Cut the fillets into neat rounds and lard them alternately with bacon, gherkins, and truffles ; and serve them on a potato border, made by boiling a pound of potatoes and rubbing them through a sieve on to the raw yolk of an egg and an ounce of butter. Season the potato with pepper and salt, and a dust of nutmeg

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