Fillet of Beef a la Hollandaise

Ingredients

• six table-spoonfuls of butter
• juice of a quarter of a lemon
• a mound of mashed potatoes
• garnish with parsley

Method

1. 1

   Trim and cut the short fillet into slices about half an inch thick.

2. 2

   Season with salt, lay in a pan with butter, and squeeze lemon juice over them.

3. 3

   Let stand for one hour, dip in flour, place in a double broiler, and cook for six minutes over a bright fire.

4. 4

   Serve with mashed potatoes and pour Hollandaise sauce around.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 72. The excerpt below is the record exactly as published.

Fillet of Beef a la Hollandaise. Trim and cut the short fillet into slices about half an inch thick. Season these well with salt, and then lay in a pan with six table-spoonfuls of butter, just warm enough to be oily. Squeeze the juice of a quarter of a lemon over them. Let them stand one hour ; then dip lightly in flour, place in the double broiler, and cook for six minutes over a very bright fire. Have a mound of mashed potatoes in the centre of a hot dish, and rest the slices against this. Pour a Hollandaise sauce around. Garnish with parsley

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