Filet de Bceuf Chatelaine
From A guide to modern cookery, 1909
Serves 2
Serve the reduced poéling-liquor with a Madeira sauce 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
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 206. The excerpt below is the record exactly as published.
FILET DE BCEUF CHATELAINE Lard the fillet, poéle it, and glaze it just before dishing up. Set it on a long dish, and surround it with the following garnish :—(1) Medium-sized artichoke-bottoms garnished with thick Soubise; (2) fine, peeled chestnuts cooked in the RELEVES AND ENTREES 255 poéling-liquor; (3) small heaps of lightly browned potatoes
Cook this with the app: pantry check, scaling, and the assistant.