Escalopes de Bceuf Rossini (Collops of Beef with Foie Gras)
From Little French dinners, 1898
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 Little French dinners (1898) by Eveleen De Rivaz, page 9. The excerpt below is the record exactly as published.
Escalopes de Bceuf Rossini (Collops of Beef with Foie Gras). — Cut a tender fillet of beef into eight neat slices or "escalopes"; beat them lightly with a cutlet bat and trim them in oval pieces about three inches across and three-quarters of an inch thick. Season them with pepper and salt and cook them in butter
Cook this with the app: pantry check, scaling, and the assistant.