Filets de Fore d la Ferigueux
From The new century cookery book, 1901
Serves 4
Dish up the fillets, left whole, or cut into slices about a quarter of an inch thick, pour over some sauce, and serve the remainder separately.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 265. The excerpt below is the record exactly as published.
Filets de Fore d la Ferigueux — -Bone a small neck of pork, trim off all the fat, and lard one side with strips of fat bacon. Place it in a deep saute-pan, on a bed of sliced carrot, onion, and bouquet garni, season with pepper and salt, moisten with a glass of sherry and a gill of brown stock. Let it come to the boil, and finish cooking in a moderate oven ; baste well from time to time. When done, take up, skim the liquor and strain into a small stewpan add ENTREES CHAUDES DE VI ANDES ( HOT MEAT DISHES) 323 about three-quarters of a pint of Perigueux sauce
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