Filet de Boeuf au Madere et aux Champignons
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 207. The excerpt below is the record exactly as published.
FILET DE BQEUF AU MADERE ; ET AUX CHAMPIGNONS Lard and poéle the fillet. Glaze it; dish it as before, and surround it with fine mush- room-heads, turned and grooved. 358 GUIDE TO MODERN COOKERY Send to the table, separately, a Madeira sauce finished with the poéling-liquor
Cook this with the app: pantry check, scaling, and the assistant.