Filet de Boeuf Godard

Ingredients

• fillet
• lard the fillet with alternate strips of bacon
• salted tongue
• quenelles of ordinary forcemeat
• turned and cooked button-mushroom heads
• glazed lamb sweetbreads
• cocks’ combs and kidneys
• truffles fashioned like olives
• A Godard sauce combined with the cooking-liquor of the fillet

Method

1. 1

   Lard the fillet with alternate strips of bacon and salted tongue, and poéle it.

2. 2

   Glaze it a few minutes before serving; set it on a long dish, and surround it with a garnish consisting of quenelles of ordinary forcemeat with chopped mushrooms and truffles added thereto, turned and cooked button-mushroom heads, glazed lamb sweetbreads, cocks’ combs and kidneys, and truffles fashioned like olives.

3. 3

   Slightly coat these garnishes, which should be arranged in heaps, with sauce; finish the dish with four oval quenelles decked with tongue and truffle, and place one of these at either end and side of the dish.

4. 4

   Sauce to be sent separately—a Godard sauce combined with the cooking-liquor of the fillet, cleared of all grease and reduced.

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 BCEUF GODARD Lard the fillet with alternate strips of bacon and salted tongue, and poéle it. Glaze it a few minutes before serving; set it on a long dish, and surround it with a garnish con- sisting of (1) quenelles of ordinary forcemeat with chopped mushrooms and truffles added thereto, moulded by means of a coffee-spoon, and poached just before dishing up; (2) turned and cooked button-mushroom heads; (3) glazed lamb sweet- breads; (4) cocks’ combs and kidneys; (5) truffles fashioned like olives. Slightly coat these garnishes, which should be arranged in heaps, with sauce; finish the dish with four oval quenelles decked with tongue and truffle, and place one of these at either end and side of the dish. Sauce to be sent separately A Godard sauce combined with the cooking-liquor of the fillet

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