Fillet of Beef a la Nemours
From The Swedish, French, American cook book, 1918
Serves 2
Serve with green string beans in the center.
Presented as published in 1918. 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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 202. The excerpt below is the record exactly as published.
bread crumbs; fry in very hot fat. Serve on a platter, one resting on top of the other, with cooked green peas around. 4 Mince of Beef (Emince de Bceuf) a la Europeenne When beef is left over from roast beef, Beef a la Mode, etc., cut in small dices. To three cups of meat take one quart hot water; put on stove with two onions, one large carrot cut up, three tablespoons sherry, pepper and salt. (If stock is at hand, use it instead of water.) Cook on stove from one to one and a half hours, according to the tenderness of the meat. When done, dissolve one heaping table¬ spoon flour in half cup water; strain it to the meat; color with kit¬ chen bouquet; simmer for about fifteen minutes, slowly (take care not to let it burn); add little more sherry to taste. When ready to serve, remove the onions and carrots; have ready some small pieces of toast on a platter. Serve on top of the toast for breakfast or luncheon. Fillet of Beef (Filet de Boeuf) a la Nemours Cut round thin slices of fillet of beef, about six inches around; spread with forcemeat; put a thin slice of cooked, well-cured THE SWEDISH, FRENCH, ham on top; spread with forcemeat, then another slice of beef on top; cut in halves which will make each piece in a half moon shape; dip in egg
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