Chaudfroid de Filets de Boeuf a la Raifort
From Home cookery, 1898
Garnish with grated horse-radish, aspic jelly, and tomato.
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 Home cookery (1898) by North Midland School of Cookery, page 27. The excerpt below is the record exactly as published.
Chaudfroid de Filets de Boeuf a la Raifort. Take some slices of cold roast beef cut very thinly, three or four inches long and two and a half inches wide. Have ready some Sauce Raifort"
Cook this with the app: pantry check, scaling, and the assistant.