Toumedos à la Quirinal

Ingredients

• 8 small fillets of beef (weighing about 5 ounces each)
• 1 tin foie gras naturel
• 2 large truffles
• larding bacon
• 2 oz. butter
• 2 shallots
• 2 small carrots (young)
• 1 glass sherry
• 8 champignons
• 1 tablespoonful Lemco (Liebig Co.'s extract of beef)
• 1 gill demi-glace sauce (No. 287)
• 1 teaspoonful lemon-juice
• salt and pepper
• Parisian potatoes (No. 767)

Method

1. 1

   Flatten the fillets slightly, pare and trim them into round, flat shapes.

2. 2

   Insert a few strips of larding bacon in each to form a star.

3. 3

   Melt the butter in a saute-pan, when hot place in the fillets, and cook over a quick fire for some minutes; turn them occasionally to acquire a nice brown colour on each side.

4. 4

   Take them up, and saute eight neat slices of foie gras in the same butter.

5. 5

   Dress the fillets and foie gras escalopes alternately on a round dish in the form of a circle.

6. 6

   Prepare a rich sauce by cutting the carrot, mushrooms, and one shallot into small dice.

7. 7

   Cook the carrot and one shallot in a little stock, mince the other shallot, fry in butter, add the wine, and the other ingredients, cover and cook for ten minutes, skim, add the sauce and half a tablespoonful of Lemco.

8. 8

   Season the sauce with pepper, salt, and a little cayenne, and flavour with lemon-juice.

9. 9

   Cut the truffle into slices, glaze the slices in dissolved meat extract, and place them on top of the fillets.

10. 10

    Sauce over the whole carefully, and fill the centre with Parisian potatoes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 234. The excerpt below is the record exactly as published.

Toumedos a la Quirinal . — 8 small fillets of beef (weighing about 5 ounces each), 1 tin foie gras naturel, 2 large truffles, larding bacon, 2 oz. butter, 2 shallots, 2 small carrots (young), 1 glass sherry, 8 champignons, 1 tablespoonful Lemco (Liebig Co.'s extract of beef), 1 gill demi-glace sauce (No. 287), 1 teaspoonful lemon-juice, salt and pepper, Parisian potatoes (No. 767)

Cook this with the app: pantry check, scaling, and the assistant.