Filets of Beef

Ingredients

• a saddle of venison
• a good stock
• clarified butter
• pieces of truffles
• groups of mushrooms
• slices of sweetbreads
• cooked rice
• a good light Espagnole sauce
• some Madeira

Method

1. 1

   Trim and lard the beef filets, braise in good stock until done and glazed.

2. 2

   Carve slices, returning them to their places.

3. 3

   Serve on a bed of cooked rice, garnished with quenelles, truffles, sweetbreads, and mushrooms.

4. 4

   Serve with a light Espagnole sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 120. The excerpt below is the record exactly as published.

filets of beef, but not too fat, are neatly trimmed, larded, and braised in a good stock; when done, glazed, and of a nice color, they are carved in slices, that is to say, this carving stops at some distance from the extremities, and penetrates no further than three parts of the meat; the carved pieces are put back in their places. These filets are dished up on a bottom of cooked rice, cut. 212 Artistic Cookery in a long shape, and on an inclined plane on both sides. Between the two filets are dished three quenelles with pieces of truffles large enough to fill the empty space; under these quenelles, at the bottom of the dish, is ranged a beautiful ring of slices of sweetbreads, partly crumbed with bread and partly with trufifies; they are done in clarified butter. Be- tween the quenelles, and the chain formed by the sweet- breads, are distributed groups of mushrooms; at both ends of the dish some fine, whole truffles surround the tops of the filets. This garnish is similarly repeated on the other side of the dish. Between the two filets, and in the center of the dish, a pretty garnished cup is fixed on the foundation ; this cup may be of metal, masked with English or with nudel paste, and ornamented : it may also be made of bread, or even cut out of large turnips. With a little skill some very elegant cups can be made out of these turnips. With so rich and elegant a remove, a good light Espagnole sauce must be served, that is, not too thick, but juicy, beaten well and thinned with a good stock and some Madeira, as well as with the liquor of the truffles. This sauce is sent up separately. Saddle of Venison, Larded and Roasted. A saddle of venison

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