Filet de Bceuf Nivernaise

Ingredients

• fillet
• thirty moderately-sweetened cherries
• three tablespoonfuls of red-currant jelly
• two tablespoonfuls of finely-grated horse-radish

Method

1. 1

   Lard the fillet and poéle it.

2. 2

   Glaze it at the last moment; set it on a long dish, and surround it with heaps of small carrots, cooked in white consommé and a little butter and sugar, rolled in their cooking-liquor reduced to syrup.

3. 3

   Send the poéling-liquor to the table separately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 208. The excerpt below is the record exactly as published.

three tablespoonfuls of red-currant jelly ; two tablespoon- fuls of finely-grated horse-radish, or the latter finely grated first, and then chopped; thirty moderately-sweetened cherries, set to soak in tepid water seven or eight minutes beforehand, and drained just before being added to the sauce. 1063—FILET DE BCEUF NIVERNAISE Lard the fillet

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