Filet de Boeuf Japonaise

Ingredients

• fillet
• Japanese artichokes
• potato croquettes
• Send the gravy of the fillet

Method

1. 1

   Lard the fillet and poéle it.

2. 2

   Glaze it just before dishing; set it on a long dish, and surround it with a garnish consisting of small croustades cooked in grooved brioche-moulds and garnished with Japanese artichokes cohered by means of velouté, and potato croquettes moulded to the shape of eggs and fried just before dishing up.

3. 3

   Arrange the croustades and the croquettes alternately.

4. 4

   Send the gravy of the fillet, strained and cleared of all grease, to the table separately.

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 JAPONAISE Lard the fillet and poéle it. Glaze it just before dishing; set it on a long dish, and sur- round it with a garnish consisting of (1) small croustades cooked in grooved brioche-moulds and garnished with Japanese artichokes cohered by means of velouté; (2) potato croquettes moulded to the shape of eggs and fried just before dishing up. Arrange the croustades and the croquettes alternately. Send the gravy of the fillet

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