Sautéd Fillets of Beef à la Moelle
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
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 Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
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Ingredients
- a slice of marrow
- one tablespoon butter
- two tablespoons flour
- one cup Brown Stock
Method
- Cut beef tenderloin in slices one inch thick, and trim into circular shapes.
- Season with salt and pepper, and broil six minutes in hot buttered frying-pan.
- Remove marrow from a marrow-bone, cut in one-third inch slices, poach in boiling water, and drain.
- Put a slice of marrow on each fillet.
- To liquor in pan add one tablespoon butter, two tablespoons flour, and one cup Brown Stock.
- Season with salt, pepper, and Madeira wine.
- Pour sauce around meat.