Filet de Bœuf à la Métropole

Ingredients

• A piece of fillet of beef
• 1 glass of sherry or Madeira
• 1 glass of Chablis or Sauterne
• 1 onion
• 1 carrot
• 1 bay-leaf
• 1 sprig of thyme
• a few sprigs parsley
• 1 tablespoonful sweet oil
• 12 peppercorns
• salt
• 2 truffles
• 4 artichoke-bottoms
• a few chicken forcemeat quenelles
• ½ pint Espagnole sauce
• 1 gill tomato sauce
• 4 oz. rice
• 1 pint stock or consomme

Method

1. 1

   Pare and trim the fillet, lard with bacon, soak in marinade of wine, carrot, onion, bay-leaf, thyme, parsley, peppercorns, and oil for 12 hours.

2. 2

   Roast in a hot oven for about 20 minutes, basting well.

3. 3

   Use preserved artichoke-bottoms, warm in stock.

4. 4

   Strain marinade, boil, add sauces, and simmer.

5. 5

   Fill artichokes with truffles and quenelles.

6. 6

   Serve fillet on rice, garnished with artichokes and potato croquets.

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.

Filet de Beeuf d la Metropole. — A piece of fillet of beef, larding -bacon, 1 glass of sherry or Madeira, 1 glass of Chablis or Sauterne, 1 onion, 1 carrot, 1 bay-leaf, 1 sprig of thyme, a few sprigs parsley, 1 tablespooonful sioeet oil, 12 peppercorns, salt, 2 truffles, 4 artichoke-bottoms, a few chicken forcemeat 414 THE NEW CENTURY COOKERY BOOK quenelles (No. 403), \ pint Espagnole sauce (No. 236), 1 gill tomato sauce (No. 271), 4 oz. rice cooked in stock, i pint stock or consomme

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