Fillet de Boeuf Pique Braise

Ingredients

• a fillet of beef weighing four or five pounds
• fillets of bacon
• raw ham
• half a bottle of white wine
• two blanched calf's feet
• a bunch of aromatics
• a clove of garlic

Method

1. 1

   Lard fillet with bacon and ham, season, and marinate in white wine for 5-6 hours.

2. 2

   Brown in frying pan, layer bacon and vegetables in stewpan, place meat on top, add browned calf's feet, baste with marinade, and add broth.

3. 3

   Cover with bacon, add aromatics and garlic, bring to boil, then slow cook with embers on lid.

4. 4

   When nearly done, strain stock, add vegetables, and braise.

5. 5

   Glaze meat, serve with vegetables and sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 70. The excerpt below is the record exactly as published.

Fillet de Boeuf Pique Braise (Braised Fillet of Beef) Endives de Bruxelles (Brussells Endive) Grives, Salad de Laitues (Thrushes in Casserolle) Glace Savoie (Fruit Bowl Ice) Dessert (Fruit) 157 BANQUETS OF THE NATIONS ■Croutes au Pot. (Crust in the Pot.) Make a clear soup the same as Pot au Feu. Twenty minutes before serving, place some slices of bread (which have been toasted in the oven and steeped in the stock) in the tureen, along with half the cut vegetables, and pour the soup over. French Bread. Prepare a sponge or dough with two and a half pounds of sifted flour, two ounces of German yeast, four ounces of warmed butter, a little salt, sufficient lukewarm water to form a dough, and set it to prove or rise. Knead it well, and form into rolls, twists, or any fancy shapes, put these on greased baking sheets, let them rise for a short time, brush them over with milk, and bake in a quick oven. If for larger kinds of bread, keep out the butter and bake in an oven fitted up with steam pipes for diffusing moisture. Puree de Crevettes. (Shrimp Soup.) Steep two pounds of giblets, clean, and cut them into small pieces ; put them in a pot with two quarts of water, half a teaspoonful of salt, and half a salt- spoonful of roughly ground pepper. Bring slowly to the boil and skim, adding a cupful of water after the first skimming, then skim once more ; repeat this other two times. Now bring to the boil, and add a '58 FRANCE (South) quarter of a turnip, half a pound of leeks, a branch of celery (not a whole bunch), all cut into smallish pieces, a parsley root, a bouquet of fine herbs, and a large bay leaf. After boiling slowly, but steadily, for three hours, pass through a sieve, and when cold take oH the fat. Put into a clean pot and thicken with an ounce of butter and an ounce of flour. Shell a pint of shrimps, and lay one-third to the one side. Put the rest of shrimps and shells into the soup, and boil for half an hour. Strain, and then with an ounce of butter pound the shrimps and shells, and pass through a sieve. Put them gradually in the pot (which has been allowed to cool) along with a teacupful of dried bread crumbs, and continue boiling for twenty minutes, removing any skim as it rises. Stir in the other third of the shrimps, add the pulp of two large tomatoes passed through a fine sieve ; bring to the boil ; remove from the fire, and stir in a liason made of the yolks of two eggs and a cupful of cream. Boulillabaise Provenciale. (Stewed Fish.) Bring three ounces of olive oil to the boil, and fry in this, four ounces sliced leeks, two large sliced tomatoes, and a point of crushed garlic. When lightly browned put in two cupfuls of water, and bring to the boil, then put in one pound of tench, and one pound of red mullet cut in neat pieces, a middling size lobster, and three dozen mussels which have both been well washed, salt and pepper and a pinch of saffron. Boil very quickly, 159 BANQUETS OF THE NATIONS skim carefully, and when the lobster is cooked break up the tail and large claws, and dish with the mussels in the shells, along with the fish and vegetables. Bring the liquor quickly to the boil and skim, then pass it over the Bouillabaise through a very fine sieve. Ragout de Mouton. (Stewed Mutton.) Cut two pounds of very lean mutton into two-inch squares ; put two ounces of butter in a pan ; when bubbling add two tablespoonfuls of flour, and stir till browned, but be sure not to burn. Add the meat and stir it round for twenty minutes ; add a little water to half cover the meat, a saltspoonful of pepper, four ounces salt, and four ounces of sugar, six branches of parsley, stir till it boils, then put to the one side to simmer gently. Cut thirty dice of one inch square from some turnips and fry in butter till brown ; then place them among the meat half an hour before it is cooked, which ought to be in rather more than an hour. Dish meat in a circle, and the turnips in the centre. Squeeze the bouquet of parsley, skim the gravy, and if too thin add a little white cullis, or if too thick add a little stock. Strain and pour over the meat, etc. Serve with stewed sorrel. Stewed Sorrel in Cream. Pick the sorrel, put it into a saucepan with a small quantity of water, and stir it over the fire for a few minutes. Drain the sorrel, and chop it very finely, put it into a stewpan with a large lump of butter, and stew 1 60 FRANCE (South) it over a slow fire for half an hour. At the end of that time drain off as much of the moisture as possible, dredge it with flour, pour in a quarter-pint of good strong, well- flavoured stock, and same of boiling cream, accord- ing to the quantity of sorrel. Let it simmer gently at the edge of the fire for an hour, then season it to taste with salt, and if the sorrel is acid a small quantity of sugar may be added. Beat the yolks of two eggs, pour them over the sorrel, and stir them until thickened. Serve while hot with the ragout, or it ma}- be served as a separate dish. Fillet de Bojuf Pique Braise. (Braised Fillet of Beef.) Take a fillet of beef weighing four or five pounds, lard with fillets of bacon and raw ham, previously seasoned. Trim it neatly and place it in a kitchen basin ; season, pour over half a bottle of white wine, and let it macerate for five or six hours, after which drain, and brown thoroughly on all sides in a frying-pan. Spread the bottom of a stewpan with thin layers of bacon and sliced vegetables ; set the meat thereon, add two blanched calf's feet which have also been browned in a pan along with the meat ; baste the meat with its marinade, and finish moistening to its height with broth ; cover it with layers of bacon, add to it a bunch of aro- matics, and a clove of garlic

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