Filet de Boeuf Montmorency
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 208. The excerpt below is the record exactly as published.
FILET DE BQEUF MONTMORENCY Lard the fillet and poéle it. Glaze it just before dishing up, and set it on a long dish. Send to the table, separately, a Madeira sauce finished with the poéling-liquor of the fillet, to which add (per pint of the sauce) three tablespoonfuls of red-currant jelly ; two tablespoon- fuls of finely-grated horse-radish, or the latter finely grated first, and then chopped; thirty moderately-sweetened cherries
Cook this with the app: pantry check, scaling, and the assistant.