Fillet de Romano

Ingredients

• 1-1/2 lbs. of under-cut of beef
• one cup of any good stock
• the yolk of 2 eggs
• a little pepper
• a little salt
• some cayenne
• a tablespoonful of tarragon vinegar
• a little lemon-juice
• some chopped parsley

Method

1. 1

   Fry the fillets as you would steak and stack neatly in a dish.

2. 2

   Mix stock, yolks, pepper, salt, cayenne, vinegar, lemon juice, and parsley.

3. 3

   Boil stock and add yolks to make a thin custard, then pour over the fillets.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 85. The excerpt below is the record exactly as published.

little saltpetre. Mince and flavour to taste, and put into sausage-bags 214 FILLET DE ROMANO. SARDINE SAVOURY Oct. procured from the butcher (or, if on a farm, use the ox-guts well cleaned). Tie up in quarter-yard lengths, and hang in the smoke for a day — boil them the next day for about lo minutes, and then hang in a dry place. They will keep for months. Fillet de Romano. — Mrs. Honey’s recipe for Fillets de Romano is very good — i-^ lbs. of under-cut of beef, cut into little fillets and fried as you would steak. They should be stacked neatly in the dish when done, and the following sauce poured over them. Sauce. — One cup of any good stock, the yolk of 2 eggs, a little pepper, salt, cayenne, a tablespoonful of tarragon vinegar, a little lemon-juice, and some chopped parsley

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