Fillet of Beef and Endive (Vireska e Sadovy Tzikory)
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 208. The excerpt below is the record exactly as published.
tender fillets into slices, season, and cook them on a gridiron. Glaze and lay them over a pile of mashed potatoes. A small piece of cooked goose liver or pate de foie gras should be laid on each fillet, surmounted by a little heap of chopped truffles
Cook this with the app: pantry check, scaling, and the assistant.