Filets de Boeuf a la Mirabeau
From High-class cookery recipes, 1897
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 30. The excerpt below is the record exactly as published.
Filets de Boeuf a la Mirabeau. Ingredients, One pound of Fillet of Beef. Six filleted Anchovies. Eight or ten turned Olives. A few sprigs of Watercress. Maitre d*H6tel Butter. Three ounces of Butter. Parsley. Lemon-juice. Salt and Pepper
Cook this with the app: pantry check, scaling, and the assistant.