Filets de Bceuf au Vert-Pre

Ingredients

• 4 or 5 fillets of beef

Method

1. 1

   Grill fillets as in Recipe 1073.

2. 2

   Arrange on a hot dish with a small pat of maitre d’hotel or anchovy butter on top.

3. 3

   Garnish with fine potato straws and small bunches of seasoned watercress.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 417. The excerpt below is the record exactly as published.

4 or 5 fillets of beef. Seasoning. Oil or melted butter. A potato border. 4 or 5 artichoke bottoms Cooked cauliflower. Sauce Mornay. Grated Parmesan. Prepare the fillets as in Recipe 1070, making them about § inch in thickness and three inches in diameter. Dip these fillets in salad oil or melted butter, and season them with pepper and salt. Heat the gridiron or grill, place the steaks upon it, and grill them 4 or 5 minutes on each side. When sufficiently cooked, arrange them neatly on a border of potato (see Recipe 543), place the follow- ing garnish round, and serve all very hot. To Prepare the Garnish. — Use tinned or bottled artichoke bottoms, rinse and dry them and fill them with small sprigs of cooked cauliflower, piled high. Coat them with thick sauce Mornay, sprinkle with grated Parmesan, and place in a quick oven until brown. Sufficient for 4 or 5 persons. 1074. Filets de Bceuf a la Maryland Grill 4 or 5 fillets of beef as in last recipe, and serve them on small round croutons of fried bread. Place a roll of grilled bacon on the top of each, and garnish with quarters of bananas which have been egged and bread-crumbed and fried. Serve green com a la creme (Recipe 503) separately. 1075. Filets de Bceuf au Vert-Pre

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