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Fillet of Beef à la Brabanconne

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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. Take a whole fillet of beef, trim it neatly and set it in a braising pan to cook very slowly in some good brown sauce to which you have added a pint of stock.
  2. Put in neatly shaped carrots and turnips and some balls made of mashed potato already fried.
  3. Keep hot in two sauceboats a puree of Brussels sprouts and a puree of onions.
  4. These are prepared by cooking the vegetables in water, then chopping fine, and rubbing through a sieve with cream, or with a little good milk, pepper, and salt.
  5. To serve the fillet, lay it on a dish with the carrots and turnip, potato cakes round;
  6. pour over it the rest of the brown sauce from the pan;
  7. then add in heaps the onion puree and the sprouts puree.
  8. [Madame Vershagen.]