Fillets of Beef a la Godard

Ingredients

• 1 lb. fillet of beef
• 1 teaspoonful chopped onion
• 1 teaspoonful chopped parsley
• 1^ oz. butter
• h pint cleared brown stock
• ^ gill of sherry
• 1 teaspoonful arrowroot
• 6 turned olives
• 1 dozen button mushrooms
• 1 truffle

Method

1. 1

   Cut the fillets 0.5 inch in thickness; cut in neat rounds, and trim carefully.

2. 2

   Sprinkle over them the chopped onion and parsley.

3. 3

   Fry in the butter, and drain on a hot cloth.

4. 4

   Decorate small greased moulds with the ham and parsley.

5. 5

   Fill with the veal moistened and seasoned.

6. 6

   Poach till firm, and drain.

7. 7

   Boil the stock, add the arrowroot mixed with the sherry, and cook till clear.

8. 8

   Colour a reddish brown, and season.

9. 9

   Cut the mushrooms and truffles in strips, stone the olives, and heat all in a little sherry.

10. 10

    Pipe the potatoes on a hot entree dish, and lay the fillets on flat, with a veal mould on each.

11. 11

    Pour the sauce over, and garnish with the olives, mushrooms, and truffle.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 8. The excerpt below is the record exactly as published.

FILLETS OF BEEF A LA GODARD. lb. fillet of beef. 1 teaspoonful chopped onion. 1 teaspoonful chopped parsley. 1^ oz. butter. Veal Moulds. 1 tablespoonful veal. A little cream. minced Pepper and salt. Rounds of ham. Chopped parsley. Dishing. — Creamy potato. Sauce. h pint cleared brown stock. ^ gill of sherry. 1 teaspoonful arrowroot. Carmine. Garnish. — 6 turned olives. 1 dozen button mushrooms. 1 truffle

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