Little Filets "Alla Napolitana"
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
Chef Wood
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- Butter well a frying-pan, and sprinkle over the bottom a piece of lean ham (raw if possible) chopped up fine.
- Then a layer of mushrooms chopped fine, then a layer of minced parsley.
- The bottom of the pan should be entirely covered with these three ingredients.
- Then from a filet of beef cut some little slices, about one-half an inch thick and round in shape.
- Put these in the frying-pan, one piece near the other, so the bottom shall be covered.
- Sprinkle on salt and pepper, and put it on the fire.
- When the filets are cooked on one side, turn them over on the other, but with care, so the ingredients at the bottom of the pan will stick to the meat.
- When the filets are cooked on both sides, squeeze on the juice of half a lemon, and add a little meat stock.
- Put the filets on a platter, and pour over them their sauce, and serve with croutons (fried bread).
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Spatula