Filets à la Viennoise
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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 Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.
Filets & la Viennoise.) Chop finely four to six ounces of rump or buttock steak, season with salt and pepper, and mix with one ounce of breadcrumbs, and a beaten egg. Shape this into small flat rounds or fillets, dredge with a little flour, and fry them in an ounce of butter, previously heated in the blazer of a chafing dish, turn the fillets so as to fry both sides. Pour off the fat, put a little onion puree in each fillet, add a few table-spoonfuls of grav
Cook this with the app: pantry check, scaling, and the assistant.