Fillet a la Viennoise
From The "Queen" cookery books: Entrees, 1901
This dish is Hungarian and should use Hungarian paprica.
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
Nutrition per serving
295Calories
51 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories295 kcal
Protein51 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat3.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol141 mg
Sodium132 mg
Potassium744 mg
Calcium39 mg
Iron4.1 mg
Magnesium50 mg
Phosphorus449 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.5 mg
Vitamin K2.7 mcg
Vitamin B61.3 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate20 mcg
Choline163 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
Fillet a la Viennoise. — Take fib. of good well trimmed fillet steak, and mince it finely, seasoning it as you do so with salt, paprica (or coralline pepper answers capitally), and very finely minced chives; roll out this paste, flattening it out like a bannock, and dusting it lightly with the flour; sautez it for ten minutes in clarified butter, standing it for a minute in the oven, to crisp, just at the last. Serve with a rich demi- glace, diluted with sour crea
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