Filets en Chevreuil
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 218. The excerpt below is the record exactly as published.
FILETS EN CHEVREUIL For the ‘‘en chevreuil ’’ treatment, the meat used is gener- ally cut from the narrowest end of the fillet of beef. The weight of the pieces cut should average about three oz. each. After having slightly flattened and trimmed them, lard them with very thin strips of bacon, and marinade them for a few hours in the raw marinade given under No. 169. When about to cook them, dry them thoroughly, and fry them quickly in hot oil, taking care that the latter be smoking, and therefore hot enough to set the meat and to cause its external moisture to evaporate. The fillets may be accompanied by all vegetable purées and highly-seasoned sauces
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