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Chateaubriand a la Cordon Rouge
From The new century cookery book, 1901
Serves 1
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 239. The excerpt below is the record exactly as published.
Chateaubriand a la Cordon Rouge. Double fillet steak basted with oiled butter, seasoned, sprinkled with finely-chopped ham and fresh bread-crumbs, then broiled gently in clarified butter, garnished with groups of sliced truffles, prepared Brussels sprouts, and small stuffed tomatoes. Served with demi-glace sauce
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