Filet de Boeuf Financiere

Ingredients

• fillet
• quenelles of ordinary forcemeat
• grooved and cooked button-mushroom heads
• cocks’ combs and kidneys
• turned and blanched olives
• Cover the garnish with a little financiére sauce

Method

1. 1

   Poéle the larded fillet.

2. 2

   Glaze it at the last moment and set it on a long dish.

3. 3

   Surround it with a garnish consisting of quenelles of ordinary forcemeat, grooved and cooked button-mushroom heads, cocks’ combs and kidneys, and turned and blanched olives.

4. 4

   Each garnish should be placed on the dish in distinct heaps.

5. 5

   Cover the garnish with a little financiére sauce, and send the same sauce separately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 206. The excerpt below is the record exactly as published.

FILET DE BQZUF FINANCIERE Poéle the larded fillet. Glaze it at the last moment and set it on a long dish. Surround it with a garnish consisting of (1) quenelles of ordinary forcemeat; (2) grooved and cooked button-mushroom heads; (3) cocks’ combs and kidneys; (4) turned and blanched olives. Each garnish should be placed on the dish in distinct heaps. AA2 356 GUIDE TO MODERN COOKERY Cover the garnish with a little financiére sauce

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