Filet de Boeuf Jardiniere

Ingredients

• fillet
• Carrots
• turnips
• peas
• French beans in lozenge-form
• small flageolets
• freshly-cooked cauliflower
• Send some Hollandaise sauce for the cauliflower
• some clear gravy

Method

1. 1

   Lard the fillet and roast it.

2. 2

   Set it on a long dish and surround it with the following garnishes, which should be arranged in distinct heaps in such wise as to alternate their colours: Carrots and turnips, raised by means of a grooved spoon-cutter and cooked separately in consommé; peas, French beans in lozenge-form and small flageolets, each of which vegetables should be cooked in a manner in keeping with its nature, and separately cohered with butter; portions of freshly-cooked cauliflower, kept very white and of tight growth.

3. 3

   Send some Hollandaise sauce for the cauliflower, and some clear gravy, to the table, separately.

Nutrition per serving

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 JARDINIERE Lard the fillet and roast it. Set it on a long dish and surround it with the following garnishes, which should be arranged in distinct heaps in such wise as to alternate their colours :—Carrots and turnips, raised by means of a grooved spoon-cutter and cooked separately in consommé; peas, French beans in lozenge-form and small flageolets, each of which vegetables should be cooked in a manner in keeping with its nature, and separately cohered with butter; portions of freshly-cooked cauliflower, kept very white and of tight growth. Send some Hollandaise sauce for the cauliflower, and some clear gravy

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