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Tenderloin of Beef, Cardinalice
From The Hotel St. Francis cook book, 1919
Serves 1
Good for tenderloin or sirloin steaks.
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
Nutrition per serving
297Calories
43 gProtein
3 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories297 kcal
Protein43 g
Carbohydrates2.7 g
Fiber0.7 g
Sugars1.6 g
Total Fat13 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol129 mg
Sodium93 mg
Potassium832 mg
Calcium14 mg
Iron5.2 mg
Magnesium51 mg
Phosphorus394 mg
Zinc6.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9 mcg
Choline4 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 187. The excerpt below is the record exactly as published.
Tenderloin of beef, Cardinalice Lima beans, au paprika St. Francis potatoes Endives salad Mirlitons Coffee Eggs, Don Juan. Make four pieces of toast, lay six fillets of anchovies on each, and cover with scrambled eggs. Consomme Chatelaine. Equal parts of small chicken dumplings, boiled rice and new peas, served in hot consomme. Fried soft clams, sauce Tartar. Take the bellies of one dozen soft clams and roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming hot lard or butter. Season with salt, place on a platter, on a napkin ; and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate. Tenderloin of beef, Cardinalice. Roast a tenderloin of beef, and lay sliced truffles heated in Madeira wine, on top. For each person, garnish with one- half tomato seasoned with salt and pepper, a small bit of butter placed on top and baked in the oven, and one pimento heated in butter. Serve separate, sauce Bearnaise and tomato sauce
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