Filet de Boeuf aux Eufs Poches

Ingredients

• a filet of beef
• a sliced carrot
• a sliced onion
• a bunch of herbs
• a glassful of Madeira
• pepper
• salt
• some stoned olives
• some artichoke bottoms
• some mushrooms
• some eggs

Method

1. 1

   Trim and lard the beef fillet, tie it to keep its shape.

2. 2

   In a stewpan, combine the beef with sliced carrot, onion, herbs, stock, Madeira, pepper, and salt.

3. 3

   Simmer slowly until cooked.

4. 4

   Skim and strain the gravy, poach eggs in it until yolks are set.

5. 5

   Simmer artichokes and mushrooms in the gravy.

6. 6

   Serve the beef with artichokes, mushrooms, and poached eggs around it.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 33. The excerpt below is the record exactly as published.

some stoned olives. 233a. — Filet de Boeuf aux (Eufs Poches. Trim a fiUet of beef and lard it thoroughly ; tie it to keep it in shape. Put it in a stewpan, -with a sliced carrot, a sliced onion, a bunch of herbs, a little good stock, a glassful of Madeira, pepper and salt; simmer very slowly until the fillet is cooked. Skim the gi’avy WHOLESOME COOKERY. U and strain it ; poacli some eggs in this until the yolks are quite set, then simmer in the gravy some artichoke bottoms and some mushrooms. Dish up the beef with the artichokes, mushrooms, and eggs around it. 234. — Fillets of Beef and Oysters. Proceed as for fillets of beef and olives, but sub- stitute oysters in place of the olives. 234a. — Boast Fillet of Beef. Have a nicely trimmed fillet of beef; lard it thoroughly well ; place it on a dish, with a little oil, salt, pepper, parsley, bay leaf, and a few slices of onion ; leave it 12 hours, and turn it frequently. Eoast it before the fire, and serve with its own grav}^, into which at the last add a squeeze of lemon. 235. — Beef and Macaroni. Slice 2 large onions and fry them very thoroughly in a little butter. Have a small fillet of the rump, about IJ pound ; lard it; put it in the stewpan, with the onions and 2 pints of water or stock. If you use water, you must add a few vegetables. Simmer gently for 2 hours ; now add half a pound of macaroni, and stew gently for another 35 minutes. Take out the MEATS AND BIRDS. 95 beef and dish it up with some of the gravy. Stiain the macaroni; put it back on the fire, with a small lump of butter and about 2 J ounces of grated Parmesan cheese; stir it over the fire for 2 minutes, and serve either round the beef or in a separate dish. Must be dished up very hot. 236. — Fillet of Beef

Cook this with the app: pantry check, scaling, and the assistant.