Chateaubriand a la Marseillaise
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 Marseillaise.— Grilled double fillet steak, surrounded with groups of glazed carrots, button onions, and very small cooked pieces of calves’ feet, coated with batter and fried. Served with Bordelaise sauce
Cook this with the app: pantry check, scaling, and the assistant.