Filet de Bceuf Portuguaise
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 PORTUGAISE Lard the fillet and roast it. Set it on a long dish, and garnish it as follows :— 1. A row of medium-sized, stuffed tomatoes on either side. 2. At either end a nice heap of potatoes
Cook this with the app: pantry check, scaling, and the assistant.