Coeurs de Filets de Seuf à la Rossini

Ingredients

• A bout 2 1 lb. fillet of beef
• 2 oz. butter
• 6 large chicken livers
• 1 truffle
• 8 round pieces of fried bread
• £ gill Lucca oil
• 1 shallot
• 2 oz. foie gras
• pepper and salt
• meat glaze (No. 247)
• demi-glace sauce (No. 237)

Method

1. 1

   Pare the fillet, cut it into slices about a quarter of an inch thick, flatten and trim neatly.

2. 2

   Put oil and butter in a saute-pan.

3. 3

   When hot, put in the fillets, and cook over a quick fire; they should be rather underdone unless otherwise ordered.

4. 4

   They will take from five to seven minutes at most.

5. 5

   When done, place them on a dish, season with salt and pepper, and brush over with meat glaze.

6. 6

   Prepare the farce by washing the livers and cutting them into fine slices.

7. 7

   Fry the finely-chopped shallot in butter, add the liver, and toss over the fire for a few minutes, season, pound in a mortar with foie gras and brown sauce, pass through a sieve, divide into eight portions, and spread over one side of the eight fillets.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 234. The excerpt below is the record exactly as published.

oeurs de Filets de Seen/ a la Rossini. — A bout 2 1 lb. fillet of beef, 2 oz. butter, 6 large chicken livers, 1 truffle, 8 round pieces of fried bread, £ gill Lucca oil, 1 shallot, 2 oz. foie gras, pepper and salt, meat glaze (No. 247), demi-glace sauce (No. 237)

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