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Filet de Bœuf Gastronome

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Insert truffles, cut to the shape of ordinary larding-bacon, into the fillet, and set the latter to marinade for four or five hours in one-quarter pint of Madeira.
  2. This done, thoroughly wipe it;
  3. cover it with slices of bacon, and braise it in Madeira.
  4. When about to serve it, remove the slices of bacon;
  5. glaze it slightly, and set it on a long dish.
  6. Surround it with a garnish consisting of (1) large and thick slices of truffle, cooked in a fine mirepoix with champagne;
  7. (2) fine chestnuts cooked in consommé and glazed;
  8. (3) fine cocks’ kidneys, rolled in pale, thin meat-glaze;
  9. (4) noodles tossed in butter.
  10. These different garnishes should be arranged in alternate heaps, and connected by means of medium-sized truffles cooked in Madeira.
  11. Sauce to be sent separately.—Half-glaze combined with the cooking-liquor of the truffles, strained through linen and reduced to two-thirds.