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Filet de Bceuf Bouquetière
From A guide to modern cookery, 1909
Serves 6
Serve the gravy of the fillet separately.
Presented as published in 1909. 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
Nutrition per serving
297Calories
20 gProtein
45 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein20 g
Carbohydrates45 g
Fiber16 g
Sugars4.3 g
Total Fat4.1 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol22 mg
Sodium238 mg
Potassium1969 mg
Calcium167 mg
Iron5.4 mg
Magnesium120 mg
Phosphorus363 mg
Zinc3.7 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C359 mg
Vitamin A188 mcg
Vitamin E0.2 mg
Vitamin K9.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate555 mcg
Choline29 mg
Caffeine0 mg
Water608 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 205. The excerpt below is the record exactly as published.
FILET DE BCEUF BOUQUETIERE Having larded the fillet and poéled or roasted it, set it on a long dish and surround it with :—(1) Small heaps of carrots and turnips, turned by means of a small grooved spoon, and cooked in consommé; (2) small heaps of little potatoes turned to the shape of olives and cooked in butter; (3) small heaps of AA 354 GUIDE TO MODERN COOKERY peas and of French beans, cut into lozenges and cohered with butter; (4) five bunches of cauliflower
Cook this with the app: pantry check, scaling, and the assistant.