Filet de Bœuf Petit Duc
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- Fillet
- four oz. of butter per one-half pint
- Cream sauce
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
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- Lard the fillet and poële it.
- Glaze it in good time;
- set it on a long dish, and surround it with the following garnish:—(1) crisp, small patties of puff paste garnished with asparagus-heads cohered by means of cream sauce;
- (2) medium-sized artichoke-bottoms, prepared in the usual way, and garnished with slices of truffle.
- Send, separately, a light, meat glaze, combined with four oz.
- of butter per one-half pint.