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Filet de Bœuf Talleyrand

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

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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.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. three oz. of grated Gruyère
  2. one and one-half oz. of butter
  3. three oz. of a julienne of truffles
  4. three oz. of cooked foie gras

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut up the necessary number of raw truffles for the garnishing of the fillet.
  2. The pieces of truffle should be one inch long and one-quarter inch wide, and so pointed as to enable them to be easily stuck into the meat.
  3. To stick them in, make small incisions in the fillet, and in these set the bits of truffle.
  4. Marinade the fillet for three hours in Madeira;
  5. wrap it in slices of bacon;
  6. string it, and set it to braise with its marinade.
  7. This done, remove the slices of bacon;
  8. glaze it, and set it on a long dish.
  9. Send the following garnish separately:—Poached macaroni, cut into pieces one and one-half inches long, and combined per lb.
  10. with three oz.
  11. of grated Gruyère and Parmesan, one and one-half oz.
  12. of butter, three oz.
  13. of a julienne of truffles, and three oz.
  14. of cooked foie gras, cut into large dice.
  15. As an adjunct, send a Périgueux sauce with a fine julienne of truffles instead of the latter chopped.

Plating

Cookware for this recipe

  • Casserole pot
  • Chef's knife
  • Cutting board
  • Grater
Source Public domain in the USA
Credit

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.

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.