Filet de Bceuf Richelieu
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 BCEUF RICHELIEU Lard the fillet, and either poéle or roast it. If it be poéled, glaze it in good time; set it on a long dish, and surround it with the following garnish, which should be arranged in distinct heaps and in such wise as to contrast its colouring :—(1) Small tomatoes and medium-sized mushrooms, stuffed; (2) small or half-lettuces, braised and well trimmed; (3) potatoes
Cook this with the app: pantry check, scaling, and the assistant.