Filet de Bceuf Camargo

Ingredients

• fillet
• four to five tablespoonfuls of cream
• four oz. of fresh foie gras
• two oz. of chopped truffles
• pieces of truffle one inch long
• one-quarter inch wide
• slices of bacon

Method

1. 1

   Trim the fillet and open it lengthwise.

2. 2

   Fill it with a forcemeat made from the withdrawn meat, cream, foie gras, and truffles.

3. 3

   Lard the top, poéle it carefully, and glaze it before serving.

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 BQEUF CAMARGO Trim the fillet; suppress the long muscle lying on its thicker side (Fr. chaine), and open the meat lengthwise from the same side. Withdraw the meat from the inside of the fillet so as to leave a wall of meat only one-half inch thick all round. Finely chop the withdrawn meat and combine with it, per Ib., little by little, from four to five tablespoonfuls of cream and four oz. of fresh foie gras. Season with salt and pepper, rectify the consistence of the paste, and add thereto, per lb., two oz. of chopped truffles. Fill the hollow fillet with this forcemeat, thereby returning it to its original shape, and stud its top surface with pointed pieces of truffle one inch long by one-quarter inch wide, stuck into the meat aslant. In order to facilitate this operation, bore the meat, before the insertion of the pieces of truffles, by means of a small knife. Now cover the fillet with slices of bacon

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