Paupiettes of Fillet of Beef, with Mushrooms

Ingredients

• one pound and a half of the tenderloin of beef
• one pound of fresh mushrooms
• two dozen stuffed olives
• a pint and a half of consomme
• four table-spoonfuls of butter
• one table-spoonful of arrowroot
• one table-spoonful of salt
• half a teaspoonful of pepper

Method

1. 1

   Prepare and cook the meat as for paupiettes with olives.

2. 2

   Add mushrooms ten minutes before serving.

3. 3

   If using canned mushrooms, cook them for five minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 163. The excerpt below is the record exactly as published.

one pound and a half of the tenderloin of beef, cut from the thickest part, the materials named in the rule for dark chicken force- meat, two dozen stuffed olives, a pint and a half of con- somme", four table-spoonfuls of butter, one table-spoonful of arrowroot, a table- spoonful of salt, and half a teaspoonful of pepper. Cut the tenderloin in very thin slices. Paupiette of There should be seven slices. Cut each slice in two, lengthwise. Spread these strips on a board, and season them with salt and pepper. Spread a thin layer of the force-meat on each strip of meat ; then roll this up and tie it. Put the butter into a flat stew-pan, 312 MISS PAKLOA'S KITCHEN COMPANION. and place it on the fire. When it is hot, put in the paupiettes, and cook them until brown on all sides. They must be watched carefully, arid turned often. When they are all browned, pour over them one pint of consomme. Cover closely, and set back where they will simmer for one hour. At the end of this time mix the arrowroot with one gill of cold consomme, and stir it into the gravy in which the paupiettes are cooking. Simmer half an hour longer. Put the olives into a small saucepan with the remain- ing gill of consomme, and simmer for half an hour. Now take up the paupiettes, cut the strings, and remove them. Arrange the paupiettes in the centre of a dish, and gar- nish with the olives. Strain the sauce over the meat, and serve. This dish will be sufficient for a party of twelve. Paupiettes of Fillet of Beef, with Mushrooms. Prepare and cook the meat as for paupiettes with olives. Add one pound of fresh mushrooms

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