Fillets of Beef A La Moelle

Ingredients

• 6 slices cut from fillet
• 1 tablespoon butter
• 2 tablespoons flour
• 1 cup Brown Stock
• Season with salt
• and pepper

Method

1. 1

   Season fillets with salt and pepper and pan-broil for 6 minutes.

2. 2

   Remove marrow from a marrowbone, cut into 4-inch slices, poach in boiling water, and drain.

3. 3

   Place a slice of marrow on each fillet.

4. 4

   To the fat in the pan, add butter, flour, and Brown Stock.

5. 5

   Season with salt and pepper.

6. 6

   Pour sauce around meat.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 109. The excerpt below is the record exactly as published.

FILLETS OF BEEF A LA MOELLE Season with salt and pepper and pan-broil 6 minutes. Remove marrow from a marrowbone, cut in 4-inch slices, poach in boiling water, and drain. Puta slice of marrow on each fillet. ‘To liquor in pan add 1 tablespoon butter, 2 tablespoons flour, and 1 cup Brown Stock (p. 144). Season with salt and pepper. Pour sauce around meat. FILLETS OF BEEF WITH STUFFED MUSHROOM CAPS 6 slices cut from fillet

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