F. a l'Empereur

Ingredients

• cut the fillets of beef rather thin
• season with salt
• coralline pepper
• a slice of calf’s liver
• lardoons of fat bacon
• brush the fillets well over with dissolved butter
• broil them for eight minutes or so
• a puree of mushrooms
• a Bordelaise sauce

Method

1. 1

   Season thin fillets with salt and pepper, place a slice of liver on each, join with lardoons.

2. 2

   Brush with butter, broil for 8 minutes, then place in a baking dish to crisp.

3. 3

   Serve with mushroom puree and Bordelaise sauce.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 20. The excerpt below is the record exactly as published.

F. a I’empereur. — For this cut the fillets of beef rather thin, and season with salt and coralline pepper ; on each of these lay a slice of calf’s liver cut to match, and join them by running lardoons of fat bacon (rolled in qucctre epices before use) right through ; trim these lardoons, brush the fillets well over with dissolved butter, place some straws, previously brushed over with the butter, on the grid, lay the fillets on this liver side down, and broil them for eight minutes or so, then place them in a buttered baking dish and crisp the upper (or beef side, on which the lardoons should be left rather longer), in the oven for a few minutes. Lightly brush them over with warm glaze and serve with a puree of mushrooms in the centre, and a Borde- laise sauc

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