Filet de Bœuf à la Louis XV

Ingredients

• a piece of fillet (middle cut) about four to five lbs. in weight
• one glass of sherry wine
• a tablespoonful of dripping
• a sliced onion
• a sliced carrot
• a sliced turnip
• season with salt and pepper

Method

1. 1

   Pare off the fat and sinews, trim neatly, lard it lengthways with small strips of fat bacon.

2. 2

   Put it in a baking-tin with the sherry, dripping, onion, carrot, and turnip.

3. 3

   Roast in a quick oven for 40-50 minutes, basting well.

4. 4

   Pour off the fat, add a pint of thin brown sauce and a teaspoon of extract of meat to the fond, simmer, skim, and strain.

5. 5

   Serve on a croustade of bread, glaze the fillet with meat-glaze, and garnish with stuffed fried potatoes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 350. The excerpt below is the record exactly as published.

ilet de Beeuf d la Louis XV. — Procure a piece of fillet (middle cut) about four to five lbs. in weight ; pare off the fat and sinews ; trim neatly ; lard it lengthways with small strips of fat bacon ; put it in a baking-tin with one glass of sherry wine, a table- spoonful of dripping, a sliced onion, carrot, and turnip ; season with salt and pepper

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