Filet de Boeuf Lorette
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 LORETTE Lard the fillet and poéle it. Glaze it at the last moment; set it on a long dish, and sur- round it with a garnish as follows:—(1) A small pyramid of Lorette potatoes (No. 2226) at either end of the fillet; (2) fine heaps of asparagus-heads, cohered with butter, on either side. Send some tomatéd half-glaze separately
Cook this with the app: pantry check, scaling, and the assistant.