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Fillets of Beef à la Béarnaise

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

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 Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). 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 curated dish list: béarnaise (confidence 0.75). "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. Ingredients--7 or 8 nice little fillets.
  2. 1½ oz.
  3. of butter.
  4. Mashed potatoes.
  5. ½ pint of brown sauce (see Sauces), or good gravy.
  6. Some good Béarnaise sauce (see Sauces).
  7. Method.--Fry the fillets in the butter.
  8. Dish them on a border of mashed potatoes.
  9. Pour brown sauce or gravy round them, and put the Béarnaise sauce in the middle of the fillets.