Filet de Boeuf a la Palestine
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 30. The excerpt below is the record exactly as published.
Filet de Boeuf a la Palestine (Fillet of Beef with Jerusalem Artichokes). — Take a nice fillet of beef, trim it neatly, and lard it on one side, not too finely, with fat bacon. Tie a piece of buttered paper over the larding and roast the fillet at a brisk fire, removing the paper to let the larding take colour a few minutes before serving. Serve garnished with Jerusalem artichokes pre- pared as follows: "Wash and peel some fine Jerusalem artichokes, cut from them some balls the size of a large marble, put them into plenty of boiling salted water, and let them cook for two minutes. Then strain them on to a sieve, place them in a clean stewpan with an ounce of butter, pepper and salt, and enough stock to cover them
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