Tournedos de Boeuf à la Napoleon

Ingredients

• 2 to 3 lb. fillet of beef
• 2 oz. butter
• 4 oz. calves’ liver
• 2 oz. foie gras
• 2 oz. cooked tongue
• 2 oz. fat bacon
• 1 shallot finely chopped
• 1 egg
• 1 oz. meat glaze
• 1 oz. panade
• salt and pepper

Method

1. 1

   Trim fillet, cut into small pieces, grill in butter for 6 minutes, press and cool.

2. 2

   Fry shallots until golden, add bacon and liver, season, cool.

3. 3

   Pound mixture with tongue and foie gras, add panade and egg, mix well, and sieve.

4. 4

   Spread mixture on fillets, stuff olives, cook fillets in the oven, brush with meat glaze.

5. 5

   Serve with stuffed olives and Bordelaise sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 238. The excerpt below is the record exactly as published.

Tournedos de Beeuf d la Napoleon. — 2 to 3 lb. fillet of beef, 2 oz. butter, 4 oz. calves’ liver, 2 oz. foie gras, 2 oz. cooked tongue, 2 oz. fat bacon, 1 shallot finely chopped, 1 egg, 1 oz. meat glaze, stoned olives, 1 oz. panade, salt and pepper

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