Filet de Boeuf Hongroise
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 BCEUF HONGROISE Lard the fillet and roast it. Set it on a long dish and surround it with a garnish con- sisting of medium-sized onions, cooked in white consommé, and glazed in butter at the last minute. Sauce to be sent separately.—Thin Soubise with paprika
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