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Filet de Bceuf Renaissance
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
332Calories
45 gProtein
4 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein45 g
Carbohydrates4.5 g
Fiber1.2 g
Sugars0.8 g
Total Fat15 g
Saturated Fat5.8 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol133 mg
Sodium299 mg
Potassium733 mg
Calcium36 mg
Iron4.7 mg
Magnesium46 mg
Phosphorus432 mg
Zinc11 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.8 mg
Vitamin A56 mcg
Vitamin E0.5 mg
Vitamin K8.7 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate15 mcg
Choline131 mg
Caffeine0 mg
Water183 g
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 BCEUF RENAISSANCE Lard the fillet and poéle it. Glaze it at the last minute; set it on a long dish, and sur- round it with a garnish of early-season vegetables, comprising carrots and turnips, raised by means of a large, round, grooved spoon-cutter, cooked in consommé and glazed; very green peas; small French beans; small faggots of asparagus-heads; portions of cauliflowers, and small potatoes cooked in butter. Renaissance garnish is, however, subject to no fixed rules, and it may consist of all the available early-season vegetables, small artichoke-bottoms included. Send a clear gravy
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