Filet de Boeuf Gastronomique

Ingredients

• fillet
• Insert truffles
• one-quarter pint of Madeira
• cooked in a fine mirepoix
• fine chestnuts cooked in consommé
• fine cocks’ kidneys
• noodles tossed in butter
• Half-glaze combined with the cooking-liquor of the truffles

Method

1. 1

   Insert truffles, cut to the shape of ordinary larding-bacon, into the fillet, and set the latter to marinade for four or five hours in one-quarter pint of Madeira.

2. 2

   This done, thoroughly wipe it; cover it with slices of bacon, and braise it in Madeira.

3. 3

   When about to serve it, remove the slices of bacon; glaze it slightly, and set it on a long dish.

4. 4

   Surround it with a garnish consisting of large and thick slices of truffle, fine chestnuts cooked in consommé and glazed, fine cocks’ kidneys rolled in pale, thin meat-glaze, and noodles tossed in butter.

5. 5

   These different garnishes should be arranged in alternate heaps, and connected by means of medium-sized truffles cooked in Madeira.

6. 6

   Sauce to be sent separately—Half-glaze combined with the cooking-liquor of the truffles, strained through linen and reduced to two-thirds.

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.

fillet with bacon, and roast it. Set it on a long dish, and surround it with small heaps of cauliflower moulded to the shape of balls, coated with Mornay sauce, besprinkled with grated cheese, and put in the oven for the gratin to form just in time for the dishing up. Send a thickened gravy to the table separately. 1051—FILET DE BCEUF DUCHESSE Either roast or poéle the larded fillet. If it be poéled, glaze it at the last moment. Set it on a long dish and surround it with potatoes a la Duchesse (the shape of which may be varied according to fancy), lightly browned and coloured in the oven for a few minutes before the dishing. Sauce to be sent separately.—Half-glaze with Madeira. 1052—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, and send the same sauce separately. 1053—FILET DE BQZUF GASTRONOME Insert truffles, cut to the shape of ordinary larding-bacon, into the fillet, and set the latter to marinade for four or five hours in one-quarter pint of Madeira. This done, thoroughly wipe it; cover it with slices of bacon, and braise it in Madeira. When about to serve it, remove the slices of bacon; glaze it slightly, and set it on a long dish. Surround it with a garnish consisting of (1) large and thick slices of truffle, cooked in a fine mirepoix with champagne; (2) fine chestnuts cooked in consommé and glazed; (3) fine cocks’ kidneys, rolled in pale, thin meat-glaze; (4) noodles tossed in butter. These different garnishes should be arranged in alternate heaps, and connected by means of medium-sized truffles cooked in Madeira. Sauce to be sent separately.—Half-glaze combined with the cooking-liquor of the truffles

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