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Filet de Bceuf Orientale
From A guide to modern cookery, 1909
Serves 1
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
Nutrition per serving
527Calories
48 gProtein
51 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein48 g
Carbohydrates51 g
Fiber5.7 g
Sugars8.6 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol132 mg
Sodium211 mg
Potassium1421 mg
Calcium86 mg
Iron6.5 mg
Magnesium92 mg
Phosphorus531 mg
Zinc12 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C20 mg
Vitamin A974 mcg
Vitamin E1.4 mg
Vitamin K15 mcg
Vitamin B61.5 mg
Vitamin B125.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate100 mcg
Choline148 mg
Caffeine0 mg
Water357 g
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.
FILET DE BCEUF ORIENTALE Roast the fillet ‘‘ plain,” 7.e., without previously larding it. Set it on a long dish, and surround it with the following garnish, taking care to alternate the ingredients, viz., (1) tim- bales of rice 4 la grecque (No. 2253) moulded in buttered dariole- moulds, each timbale being placed on a medium-sized half- tomato, seasoned and tossed in butter; (2) croquettes of sweet potatoes
Cook this with the app: pantry check, scaling, and the assistant.