Fillets of Beef a la Viennoise

Ingredients

• 1 lb. of lean beef
• half a finely chopped onion
• 4 ozs. of bread crumbs
• mix with a well beaten egg

Method

1. 1

   Chop finely or pass the beef through a mincing machine, put it in a basin and add chopped onion, bread crumbs, season with salt and pepper, and mix with a beaten egg; shape into even-sized round flat cakes and brush over with butter.

2. 2

   Dredge them lightly with flour and place them in a well buttered 'Express' paper-bag, pouring a little clarified butter on top of each fillet, close up the bag securely, and bake on a wire grid in a fairly hot oven for about 15 or 20 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 28. The excerpt below is the record exactly as published.

Fillets of Beef & la Yiennoise. Chop finely, or pass through the mincing machine, 1 lb. of lean beef, put it in a basin and add half a finely chopped onion, 4 ozs. of bread crumbs, season with salt and pepper, and mix with a well beaten egg

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