Fillets of Beef à la Jardinière

Ingredients

• 2 lbs. fillet of beef
• 2 oz. clarified fat
• ^ pint stock
• $ oz. glaze
• Pepper
• Salt
• 1 teaspoonful flour
• Carrots
• Turnips
• Peas or parsnips
• Small onions

Method

1. 1

   Cut the meat into neat fillets, allowing a small piece of fat to each, fry them very quickly, and arrange round a dish.

2. 2

   Melt 0.5 oz. of the fat, stir in the flour, 0.5 oz. of glaze, the stock, season with pepper and salt, boil for 5 minutes, and strain over the fillets.

3. 3

   Divide the vegetables into pieces the size and shape of a small olive, and boil all in separate saucepans till tender; drain them, and put them all into a pan with a little clarified fat and 0.5 oz. of glaze.

4. 4

   Shake them till the glaze is dissolved, and dish them in the centre of the fillets.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 21. The excerpt below is the record exactly as published.

FILLETS OF BEEF A LA JARDINIERE. Filets de Baud' d la Jardiniere. 2 lbs. fillet of beef. 2 oz. clarified fat. ^ pint stock. $ oz. glaze. Pepper, salt. 1 teaspoonful flour. Carrots. Turnips. Peas or parsnips. Small onions

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