Filet de Bceuf Froid (Relevé)
From A guide to modern cookery, 1909
Serves 1
Cold fillet of beef allows for various cold vegetable garnishes.
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 210. The excerpt below is the record exactly as published.
FILET DE BCEUF FROID (Relevé) Fillet of beef, when properly dished, makes an excellent cold Relevé. For this purpose lard it, roast it (keeping it somewhat under- done towards the centre), and, when it is quite cold, trim, and coat it with half-melted jelly. Then set it either directly upon a dish or upon a cushion of bread or carved rice, which makes the dish more sightly when the garnish is added. Before setting the fillet on the dish or on the cushion of rice, it is well to cut a slice one-fifth inch thick from the whole of its base; leave this slice under the fillet when dishing; by this means, when the carving is proceeded with, each slice will be found to be neatly trimmed. Cold fillet of beef allows of every possible cold vegetable garnish
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Cook this with the app: pantry check, scaling, and the assistant.