Filet de Bceuf Perigourdine
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
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 PERIGOURDINE Lard the fillet and poéle it. Glaze it just before dishing up; set it on a long dish, and surround it with medium-sized truffles, freshly cooked in Madeira and fine mirepoix, and glazed. Send a Périgueux sauce
Cook this with the app: pantry check, scaling, and the assistant.