F. a la Bearnaise

Name: F. a la Bearnaise
Ingredients: a piece of the fillet; a little salt; a little coralline pepper; dissolved butter or best salad oil; four minutes on each side; a little bearnaise sauce; potato ribbons or straws

From The "Queen" cookery books: Entrees, 1901

Can substitute with maitre d’hotel or other savoury butter.

Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 20. The excerpt below is the record exactly as published.

F. d la Bearnaise. — Slice down a piece of the fillet into neat wedge-shaped pieces, thicker at one end than the other, bat them out with a wet knife, and trim off all superfluous fat, skin, &c., season each 42 ENTRIES, fillet witli a little salt and coralline pepper, and brush over with dissolved butter or best salad oil, and grill or broil for four minutes on each side; then dish straight down the centre, putting a little bearnaise sauce on the top of each fillet and serve at once very hot, garnished with potato ribbons or straws

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