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Filet de Bceuf Talleyrand
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
519Calories
49 gProtein
24 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein49 g
Carbohydrates24 g
Fiber1.1 g
Sugars5.3 g
Total Fat25 g
Saturated Fat9.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol149 mg
Sodium262 mg
Potassium794 mg
Calcium53 mg
Iron4.9 mg
Magnesium61 mg
Phosphorus506 mg
Zinc11 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.7 mg
Vitamin K3.5 mcg
Vitamin B61.2 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate16 mcg
Choline131 mg
Caffeine1.8 mg
Water152 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 BQEUF TALLEYRAND Cut up the necessary number of raw truffles for the garnish- ing of the fillet. The pieces of truffle should be one inch long and one-quarter inch wide, and so pointed as to enable them to be easily stuck into the meat. To stick them in, make small incisions in the fillet, and in these set the bits of truffle. Marinade the fillet for three hours in Madeira; wrap it in slices of bacon; string it, and set it to braise with its marinade. This done, remove the slices of bacon; glaze it, and set it on a long dish. Send the following garnish separately :— Poached macaroni
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