Filet of Beef a la Rossini

Ingredients

• a larded filet of beef
• a bottle of good claret or sherry
• one-half pound of macaroni
• one-half pint of good stock
• three ounces of grated Parmesan cheese
• a pat of butter
• salt
• pepper
• what vegetables are in season

Method

1. 1

   Braise the filet with seasonal vegetables, moistening with claret or sherry.

2. 2

   Garnish with macaroni mixed with mushrooms, stock, cheese, and butter.

3. 3

   Serve with strained gravy over the beef.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 11. The excerpt below is the record exactly as published.

Filet of Beef a la Rossini Braise a larded filet of beef with what vege- tables are in season. Put in a saucepan and moisten while cooking with a bottle of good claret or sherry. When done garnish the meat with macaroni prepared as follows: Boil one- half pound of macaroni, cut into three-inch lengths and put in a saucepan with some sliced mushrooms, one-half pint of good stock, three ounces of grated Parmesan cheese, and a pat of butter. Season with salt and pepper

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