Escalopes de Bceuf Rossini

Ingredients

• a tender fillet of beef into eight neat slices
• Season them with pepper
• and salt
• cook them in butter
• two ounces of butter
• one ounce of finely sifted flour
• about three-quarters of a pint of good brown stock
• a spoonful of French tomato conserve
• flavour with a dash of Marsala

Method

1. 1

   Cut the beef into slices, beat lightly, season, and cook in butter for 3.5 minutes on each side.

2. 2

   Brush with warm glaze, place on fried croutons, top with foie gras and truffle.

3. 3

   Prepare sauce by frying carrot, onion, shallot, bacon, parsley, thyme, cloves, and pepper in butter.

4. 4

   Stir in flour, add stock and tomato conserve, boil for 10 minutes, strain, simmer for 30 minutes, and season.

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 in a saute pan over a brisk fire for about three minutes and a half on each side. Then brush over each " escalope " with warm glaze and place them on croutons of bread, cut the same size, and previously fried in butter. On the top of each " escalope " now lay a thin slice of foie gras with a slice of truffle in the centre ; arrange them in an entree Little French Dinners. 15 dish, mask them lightly with the following sauce, previously prepared, and garnish with the truffle trimmings : — Cut a carrot and an onion in slices, add to them a shallot minced, a rasher of bacon cut in dice, some parsley, a sprig of thyme, some cloves, whole pepper to taste, and fry all till brown in two ounces of butter. Then stir in one ounce of finely sifted flour, and when cooked, add gradually about three-quarters of a pint of good brown stock and a spoonful of French tomato conserve; let the sauce boil for ten minutes, then strain into another saucepan and let it simmer by the side of the fire for half an hour. Add salt if necessary, boil up again and flavour with a dash of Marsala

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