Stuffed Fried Fillet of Beef with Peas
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 201. The excerpt below is the record exactly as published.
Stuffed Fried Fillet of Beef with Peas Filet de Boeuf farci et frit, aux Petits Pois Prepare the fillets when left over [see recipe: Stuffed Fillet of Beef a la Juliet]; stuff with chicken mousse; put on a buttered pan; cook for about five minutes — well covered — in oven. When chicken mousse is settled, take out; leave until it gets cold; roll in egg and then in bread crumbs; fry in very hot fat. Serve on a platter, one resting on top of the other, with cooked green peas
Cook this with the app: pantry check, scaling, and the assistant.