Tenderloin à la Bordelaise
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 163. The excerpt below is the record exactly as published.
Tenderloin i, la Bordelaise.— For a family of 6 procure 2Vt to 3 pounds tenderloin, cut it into slices lY^ inch in thickness, trim, and pound lightly to flatten to 1 inch ; season with 1 tablespoonf al salt, Ys teaspoonfnl pepper ; brush over with melted butter
Cook this with the app: pantry check, scaling, and the assistant.