Paupiettes of Fillet of Beef, with Olives

Ingredients

• one pound and a half of the tenderloin of beef
• 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

   Cut the tenderloin into very thin slices, season, spread with force-meat, roll, and tie.

2. 2

   Brown in butter, then add consomme and simmer for one hour.

3. 3

   Mix arrowroot with cold consomme and stir into the gravy.

4. 4

   Simmer for another half hour.

5. 5

   Garnish with olives.

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.

Paupiettes of Fillet of Beef, with Olives. There will be required for this dish 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

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