Filets de Boeuf a la Pompadour

Ingredients

• Three pounds of Fillet of Beef
• Three Tomatoes
• One ounce of Glaze
• Five ounces of Butter
• Chopped Parsley
• Lemon-juice
• Macedoine

Method

1. 1

   Trim off all the fat and skin, cut the fillet into neat pieces about half an inch thick.

2. 2

   Fry quickly in two ounces of butter.

3. 3

   Skin the tomatoes and cut them into slices, put them on a baking sheet with some pieces of fat cut into rounds, and bake for three or four minutes.

4. 4

   Dish the fillets in a circle on mashed potato, put a piece of fat and tomato on each fillet, also a small pat of Maitre d'Hotel butter, made of three ounces of butter, chopped parsley, and lemon-juice mixed; pour some half-glaze round, and put some macedoine in the centre of the fillets.

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 BcBuf a la Pompadour. Ingredients. Three pounds of Fillet of Beef. Three Tomatoes. One ounce of Glaze. Five ounces of Butter, 92 HIOH-CLASS COOKErvY. Chopped Parsley, Lemon-juice. Macedoine

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