Tenderloin Pique A La Francaise
From The complete cook book, 1900
Serves 6
Garnish with potatoes.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 46. The excerpt below is the record exactly as published.
TENDERLOIN PIQUE A LA FRANCAISE. Procure four pounds of tenderloin ; pare it well and lard it, using a fine needle. Line the bottom of a roast- The Complete Cook Book. 99 ing pan with some pork skin, one sliced onion, one sliced carrot and half a bunch of well-washed parsley roots. Place the tenderloin on top ; add a pinch of salt, and roast in a brisk oven for thirty-five minutes, bast- ing it occasionally with its own juice. Dish it up, skim the fat off the gravy, then strain it over the fillet and pour half a pint of good Madeira sauce
Cook this with the app: pantry check, scaling, and the assistant.