Fillet of Beef with Shrimps

Ingredients

• one pound of fillet of beef
• black pepper
• a little cayenne
• some rice
• some weak stock
• a piece of butter
• half a pint of thick brown sauce
• a little tomato catsup
• a squeeze of lemon juice
• a quarter of a pint of pickled shrimps
• a little chopped parsley
• fried potatoes

Method

1. 1

   Cut fillet into square pieces, brush with oiled butter, sprinkle with pepper and cayenne, grill.

2. 2

   Boil rice in stock until tender, season, add butter, mold on a dish.

3. 3

   Make brown sauce, flavor with catsup, lemon juice, and add shrimps.

4. 4

   Place sauce and shrimps on fillets, fill rice border with fried potatoes, pour remaining sauce around.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 111. The excerpt below is the record exactly as published.

Fillet of Beef with Shrimps. Cut one pound of fillet of beef into neat square pieces of medium thickness, brush them over with oiled butter, sprinkle them with black pepper and a little cayenne, and grill them over a clear fire. Boil some rice in some weak stock until it is quite tender and the liquid has been absorbed; season it with salt and pepper, add a piece of butter to it, and mold it on a hot dish into a smooth border, and dish up the fillets on it. Make half a pint of thick brown sauce, flavor it with a little tomato catsup, add a squeeze of lemon juice and a few drops of carmine to it, and pour half of it into a small saucepan ; then stir in a quarter of a pint of pickled shrimps. As soon as they are thoroughly hot, place about a teaspoonful of the sauce and shrimps in the middle of each fillet and scatter a little chopped parsley over the top. Fill up the middle of the rice border with fried potatoes

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