Filet de Bceuf Petit Duc
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 BQCEUF PETIT DUC Lard the fillet and poéle it. Glaze it in good time; set it on a long dish, and surround it with the following garnish:—(1) crisp, small patties of puff paste garnished with asparagus-heads cohered by means of cream sauce; (2) medium-sized artichoke-bottoms, prepared in the usual way, and garnished with slices of truffle. Send, separately, a light, meat glaze
Cook this with the app: pantry check, scaling, and the assistant.