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Filet de Bceuf Saint-Florentin
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
421Calories
48 gProtein
26 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein48 g
Carbohydrates26 g
Fiber5 g
Sugars0 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol132 mg
Sodium508 mg
Potassium1283 mg
Calcium96 mg
Iron13 mg
Magnesium87 mg
Phosphorus494 mg
Zinc11 mg
Copper1.5 mg
Manganese2 mg
Vitamin D0.2 mcg
Vitamin C7.8 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.5 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate26 mcg
Choline123 mg
Caffeine0 mg
Water263 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 SAINT-FLORENTIN Lard the fillet and roast it. Set it on a long dish, and surround it with the following garnish :—(1) At either end, a heap of cépes, prepared a la Bordelaise at the last minute; (2) croquettes of potatoes
Cook this with the app: pantry check, scaling, and the assistant.