Filet de Bceuf Clamart
From A guide to modern cookery, 1909
Serves 4
Serve the gravy slightly thickened 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 BQEUF CLAMART Lard the fillet and roast it. Set it on a long dish and surround it with :—(1) Little tartlet-crusts garnished with peas, prepared a la Frangaise (No. 2193), combined with the ciseled lettuce used in their cooking- process, and cohered with butter; (2) small quoits of ‘‘ Pommes Macair
Cook this with the app: pantry check, scaling, and the assistant.