Filet de Boeuf Moderne

Ingredients

• fillet
• lard the fillet alternately with bacon
• and tongue
• deck the bottom of each with a slice of truffle
• various vegetables, such as carrots, turnips, peas, and French beans
• braised cabbage
• Send to the table, separately, the poéling-liquor

Method

1. 1

   Lard the fillet alternately with bacon and tongue, and poéle it.

2. 2

   Glaze it just before dishing; set it on a long dish, and surround it with garnish as follows: On either side of the fillet lay a row of small ‘chartreuses,’ made in small, hexagonal moulds.

3. 3

   To make these ‘chartreuses,’ butter the moulds and deck the bottom of each with a slice of truffle, big enough to almost entirely cover it.

4. 4

   Now line the sides of the moulds with various vegetables, such as carrots, turnips, peas, and French beans; each of which vegetables should be cooked as its nature requires.

5. 5

   Arrange them in such wise as to vary their colours, and spread over the whole a thin layer of rather flimsy forcemeat.

6. 6

   Fill up the moulds with braised cabbage, which should be well pressed with the view of ridding it of all its moisture, and put the chartreuses in a bain-marie ten minutes before dishing the fillet.

7. 7

   At either end of the fillet set some braised half-lettuces, arranging them so that they frame the ends of the fillet in half-circles.

8. 8

   Between the lettuce and the chartreuses set four round quenelles, decorated with salted tongue and poached in time to be ready for the dishing of the meat.

9. 9

   Send to the table, separately, the poéling-liquor of the fillet, cleared of all grease, strained, and slightly thickened with arrowroot.

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 BQZEUF MODERNE Lard the fillet alternately with bacon and tongue, and poéle it. Glaze it just before dishing; set it on a long dish, and sur- round it with garnish as follows :—On either side of the fillet lay a row of small ‘‘ chartreuses,’’ .made in small, héxagonal moulds. ! To make these ‘‘ chartreuses,’’ butter the moulds and deck the bottom of each with a slice of truffle, big enough to almost entirely cover it. Now line the sides of the moulds with various vegetables, such as carrots, turnips, peas, and French beans; each of which vegetables should be cooked as its nature requires. Arrange them in such wise as to vary their colours, and spread over the whole a thin layer of rather flimsy forcemeat. Fill up the moulds with braised cabbage, which should be well pressed with the view of ridding it of all its moisture, and put the chartreuses in a bain-marie ten minutes before dishing the fillet. At either end of the fillet set some braised half-lettuces, arranging them so that they frame the ends of the fillet in half-circles. Between the lettuce and the chartreuses set four round quenelles, decorated with salted tongue and poached in time to be ready for the dishing of the meat. Send to the table, separately, the poéling-liquor

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