Fillet à la Princesse

Ingredients

• 4 pounds of fillet of beef
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• 3 slices of larding pork
• 1 onion cut into slices
• 4 slices of carrot
• 1 tablespoonful butter
• 1 tablespoonful fine-chopped onion
• 1 tablespoonful fine-minced ham
• 1 bay leaf
• 1 clove
• y^ blade of mace
• a small sprig of thyme
• 2 parsley roots
• V/f cupful chicken or veal broth
• y, cupful sherry wine

Method

1. 1

   Lard and season fillet, roast with pork, onion, and carrot for 40 minutes.

2. 2

   Prepare sauce with butter, onion, ham, herbs, broth, and wine, boil, strain, serve over meat.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 162. The excerpt below is the record exactly as published.

1 even teaspoonf ul pepper. Lay the meat in a roasting pan a little larger than the meat ; add 1 sliced onion, 1 small sliced carrot ; baste the meat with 2 ounces melted butter, set in a hot oven and roast 40 minutes, basting occasionally with its own gravy (if the vegetables should brown too much in bottom of pan, add 2 tablespoonfuls of water). At the same time drain off the liquor from a can of mushrooms, melt 4 ounces butter in a saucepan ; when hot, put in the mushrooms, add 1 even tea- spoonful salt, cover, and cook 16 minutes. When ready to serve» put the fillet on a warm dish, add Ys tablespoonful fiour to the gravy in pan, stir for a few minutes on top the stove, then add 1 cup- ful boiling water, 1 teaspooniul beef extract, Y» cupful mushroom liquor, a small bouquet ; season with Yt ^^^^ teaspoonful pepper, salt to taste, and boil 6 minutes ; strain, pour 2 spoonfuls sauce over BEEF. 243 fhe meat, add the juice of Y^ lemon to the mushrooms, arrange them around the fillet, and serve with the sauce. Fillet i la Piincesse. — Take 4 pounds of fillet of beef, re^ move the skin which covers the top, and lard it closely with strips of larding pork ; season with 1 even tablespoonful salt, 1 even tea- spoonful pepper. Lay in the bottom of a roasting pan a little larger than the meat 3 slices of larding pork, 1 onion cut into slices, 4 slices of carrot, and a few parsley roots ; lay the fillet on top of this, place the pan in a hot oven, and roast 40 minutes. When done transfer the moat to a hot dish, place 6 stuffed baked tomatoes around the meat, and serve with the following sauce : Put in a saucepan 1 table- spoonful butter, 1 tablespoonful fine-chopped onion, 1 tablespoonful fine-minced ham, 1 bay leaf, 1 clove, y^ blade of mace, a small sprig of thyme, 2 parsley roots ; place over the fire, stir for 10 minutes ; add 1 tablespoonful flour, cook for 2 minutes, add V/f cupful chicken or veal broth, y, teaspoonf ul beef extract, 2 tablespoonf uls chopped mushrooms, y, cupful sherry wine, and the gravy from the fillet ; boil 10 minutes; season with y^ even teaspoonf ul pepper; then strain, pour a little of the sauce over the meat, and serve the rest in a sauce bowl with the meat. Fillet of Beef^ Braise & la Printanier.— Trim and lard a nice thick fillet of beef, season with ly, even tablespoonful salt, y^ teaspoonful pepper. Put 3 ounces fine-cut raw ham in a saucepan, add 3 ounces larding pork, 1 carrot, 2 onions, and a bouquet ; lay the fillet on top of this ; add sufiQcient bouillon to nearly cover the meat, cover with buttered paper, put on the lid. Place the sauce- pan over the fire ; as soon as it boils draw the saucepan to side of stove and boil slowly from 2 to 3 hours. When done take the meat out, lay it in a roasting pan, strain the broth, remove the fat, reduce it by boiling to 1 pint, then pour it over the meat ; set the pan in hot oven, baste, and roast 30 minutes. Melt 1 tablespoonful butter

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