Fillet of Beef & Pallemande

Ingredients

• 4 pounds of fillet of beef
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• 4 ounces melted butter
• Yi gill of water
• Y^ pint sour cream
• Ys tablespoonful cornstarch
• 1 gill of cold water

Method

1. 1

   Lard and season fillet, roast with butter for 10 minutes, add water and sour cream, roast for 30 minutes.

2. 2

   Prepare sauce with cornstarch and water, strain, serve over meat.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 162. The excerpt below is the record exactly as published.

Fillet of Beef & PAllemande.— Take 4 pounds of fillet of beef, remove with a small sharp knife the sinewy skin which covers it, lard with fine strips of larding pork, season with 1 even tablespoonf ul salt, 1 even teaspoonf ul pepper ; lay the fillet in a roasting pan, pour 4 ounces melted butter over, set in a hot oven, and roast 10 minutes ; then add Yi gill of water and Y^ pint sour cream,* baste and roast 30 minutes, allowing 10 minutes to a pound. When done lay the fillet on a warm dish ; mix Ys tablespoonf ul cornstarch with 1 gill of cold water, add it to the sauce, stir for a few minutes over the fire ; add sufiicient boiling water to make a creamy sauce, boil 3 minutes ; then strain through a sieve, pour a little of the sauce over the meat, and serve the remainder in a sauce bowl, with the meat. Garnish with shaved horseradish ; half of it should be colored with a little pink coloring paste ; serve with compote and salad. (For Compote and Salad see my book Desserts and Salads.) Fillet of Beef k la Berlinolse. — Pare and trim 4 pounds fillet of beef, lard it closely with fine strips of larding pork, season with 1 even tablespoonful salt, 1 even teaspoonf ul peppe

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