Filets de Boeuf pique ci la Iieyniere

Ingredients

• Middle cut of fillet (about 4 lb.)
• 1 large truffle
• 1 glass sherry
• 1 small carrot
• 1 small turnip
• 1 small onion
• 10 peppercorns
• 1 bouquet garni (No. 3)
• 2 oz. butter
• 1 Spanish onion
• 4 even-sized tomatoes
• 8 small potatoes
• 2 oz. Parmesan cheese
• 1 oz. bread-crumbs
• 2 yolks of eggs
• 8 rounds of bread croutons
• 1 quart of stock
• 1 gill brown sauce
• pepper and salt
• meat glaze (No. 247)

Method

1. 1

   Free the fillet from skin, sinew, and fat; trim a little, and cut into eight even-sized slices (fillets).

2. 2

   Lard one side of each fillet with strips of bacon and strips of truffles; butter thickly a saute-pan, range the fillets in it, clean the carrot and turnip, cut into slices, peel the onion and cut in slices.

3. 3

   Season the fillets with pepper and salt, cover with the vegetables, herbs, peppercorns, and trimmings of bacon.

4. 4

   Put this on the fire and broil both sides of the fillets a little, then add the sherry and stock, cover with a lid or buttered paper, and braise in the oven for about twenty minutes.

5. 5

   Take out the fillets, put them on a dish, and keep hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 231. The excerpt below is the record exactly as published.

ilets de JBeeuf pique ci la Iieyniere. — Middle cut of fillet { about 4 lb.), 1 large truffle, 1 glass sherry, 1 small carrot, 1 small turnip, 1 small onion, 10 peppercorns, 1 bouquet garni {No. 3), larding bacon, 4 even-sized tomatoes, 8 small potatoes, 2 oz. butter, 1 Spanish onion, 2 oz. Parmesan cheese, 1 oz. bread-crumbs, 2 yolks of eggs,. 8 rounds of bread crorites, 1 quart of stock, 1 gill brown sauce, pepper and salt, meat glaze (No. 247)

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