Filet de Bceuf Dubarry
From A guide to modern cookery, 1909
Serves 2
Serve a thickened gravy 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.
ILET DE BCGEUF DUBARRY Lard the fillet with bacon, and roast it. Set it on a long dish, and surround it with small heaps of cauliflower moulded to the shape of balls, coated with Mornay sauce, besprinkled with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.