Roast Tenderloin of Beef, Berthieu
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 156. The excerpt below is the record exactly as published.
Roast tenderloin of beef, Berthieu Escarole salad Cottage pudding Coffee Consomme Palestine. Add to hot well-seasoned consomme equal parts of peas, flageolet beans, and carrots and turnips cut in small round balls ; and all boiled in salted water. Bresilienne salad. One-third boiled fresh Lima beans, one-third sliced green peppers, and one-third celery cut Julienne style. Place in a salad bowl, separately. In the center put some French dressing. Sprinkle with chopped parsley and chervil. Fillet of flounder, St. Avertin. Put four fillets of flounder in a pan, cover with water, add a spoonful of salt and the juice of a lemon, and boil for seven minutes. Then place on a platter, and cover with a pint of Hollandaise sauce to which has been added a spoonful of French mustard. Garnish with four or eight round potato croquettes. Roast tenderloin of beef, Berthieu. Garnish the roasted tenderloin with stuffed cucumbers, stuffed olives, peas au beurre, and potatoes chateau. Serve sauce Madere
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