Tournedos Of Beef A La Venetienne
From Mrs. Beeton's household management (1907).
Source and licence
From Mrs. Beeton's household management (1907), printed page 539, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft
Read the original public domain per archive.org metadata; unverified
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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Ingredients
- 2 Ib. of fillet of beef
- 3 tablespoonfuls of spinach
- a pint of demi-glace sauce
- a slice of white of egg
- 8 very small tomatoes
Method
- Ingredients.
- — 2 Ib.
- of fillet of beef, 6 or 8 very small tomatoes, 6 or 8 round croutes of fried bread, 2 or 3 tablespoonfuls of spinach or green pea puree, slices of hard-boiled white of egg, slices of truffle, } of a pint of demi-glace sauce, No.
- 244, salt and pepper, potato border.
- Method.
- — Scoop out a little of the pulp of the tomatoes, and Bq some of the juice.
- Season with salt and pepper, fill with the prepared vegetable puree, piling it high, and make thoroughly hot in the oven.
- Prepare the tournedos as directed in preceding recipes, grill over a clear fire, or fry in hot butter, then season them with salt and pepper, and arrange neatly on a potato border.
- Place the tomatoes on the croutes, lay on the top first a slice of white of egg, and then a much smaller slice of truffle.
- Pour the sauce round, and serve.
- Time.
- — To grill or fry, from 6 to 8 minutes.
- Average Cost, 43.
- 6d.
- to 45.
- 9d.
- Sufficient for 6 persons.
- Seasonable at any time.