Filet de Bceuf Regence
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 209. The excerpt below is the record exactly as published.
FILET DE BQZUF REGENCE Marinade the fillet-in Rhine wine two or three hours in advance; cover it with a Matignon (No. 227); envelop the fillet and the Matignon in slices of bacon, and set the whole to braise with its marinade. A few minutes before dishing up, remove the slices of bacon and the Matignon, and glaze the fillet. Set it on a long dish, and surround it with the following garnish, which, except for the decorated quenelles, which are left plain, should be arranged in distinct heaps, and slightly coated with sauce :—(1) quenelles of ordinary forcemeat, com- bined with chopped tongue, moulded by means of a coffee- spoon, and poached at the last minute; (2) collops of foie gras tossed in butter; (3) fine cocks’ combs; (4) very white, cooked mushroom-heads, and truffles shaped like large olives. Send, separately, the braising-liquor
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Cook this with the app: pantry check, scaling, and the assistant.