Filets de Bceuf Andalouse
From A guide to modern cookery, 1909
Serves 6
Serve the gravy taken from the poéling-stock separately.
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 205. The excerpt below is the record exactly as published.
FILLET OF BEEF (Relevé) Fillet of beef for a Relevé may consist either of the whole piece, trimmed, studded, or larded, or a more or less large piece cut from the whole, and treated after one of the methods suited to the whole fillet. The fillet may be braised, poéled, or roasted; but the last two modes of preparation suit it best, as it is generally preferred underdone and somewhat red towards the centre. The garnishes for a Relevé of fillet of beef are as numerous as they are varied; and, as they are applicable not only to fillet of beef but to all Relevés of butcher’s meat, I give them here in preference, since fillet of beef may be considered the choicest of Relevés. 1044—FILETS DE BCEUF ANDALOUSE Having removed all the connective tissue from the fillet, lard it with thin strips of bacon, and poéle or roast it. Glaze it at the last moment; set it on a long dish, and surround it with :— (1) Some grilled half-capsicums, filled with rice a la grecque (No. 2253); (2) roundels of egg-plant, two inches in diameter and one inch thick, hollowed out to form cases, fried in oil, and garnished with concassed tomatoes
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Cook this with the app: pantry check, scaling, and the assistant.