Fillet of Beef with Mushrooms a la Barnegat
From The Swedish, French, American cook book, 1918
Serves 1
Serve for luncheon or supper.
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 201. The excerpt below is the record exactly as published.
Fillet of Beef with Mushrooms a la Barnegat Filet de Boeuf, aux Champignons, a la Barnegat Cut round fillets of beef about six inches around and one inch thick; put on a broiler; sprinkle with pepper and salt; broil until AMERICAN COOK BOOK nice and pink. Put on round pieces of buttered toast and pour all around a nice rich mushroom sauce
Cook this with the app: pantry check, scaling, and the assistant.