Larded Fillet of Beef with Truffles
From What to Have for Dinner, 1905
Serve with flageolets and buttered carrots.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 69. The excerpt below is the record exactly as published.
LARDED FILLET OF BEEF WITH TRUFFLES. Wipe, remove fat, veins and any tendinous portions from a fillet of beef. Lard upper side with grain of meat, and between lardoons insert small pieces of truffle, using a sharp pointed knife to make cuts. Use one truffle for the fillet. ‘Place meat on rack in small 256 What to Have for Dinner. dripping pan, sprinkle with salt and dredge with flour, and put four thin slices of fat salt pork in pan. Bake thirty-five minutes in a hot oven
Cook this with the app: pantry check, scaling, and the assistant.