Thus, as the two above examples show, the parts played
by the Relevés and Entrées respectively are very far from
being clearly defined; and I therefore resolved to treat of them
both in the same chapter, and to append a few grills (usually
accompanied by various sauces and garnishes), which are really
only luncheon-roasts. The indications given concerning the
class to which the recipes belong will suffice to avoid confusion.
RELEVES AND ENTREES OF BUTCHER’S MEAT
BEEF
1043—FILLET OF BEEF (Relevé)
Fillet of beef for a Relevé may consist either of the whole
piece, trimmed, studded, or larded, or a more or less large
piece cut from the whole, and treated after one of the methods
suited to the whole fillet. The fillet may be braised, poéled,
or roasted; but the last two modes of preparation suit it best,
as it is generally preferred underdone and somewhat red
towards the centre.
The garnishes for a Relevé of fillet of beef are as numerous
as they are varied; and, as they are applicable not only to
fillet of beef but to all Relevés of butcher’s meat, I give them
here in preference, since fillet of beef may be considered the
choicest of Relevés.
1044—FILETS DE BCEUF ANDALOUSE
Having removed all the connective tissue from the fillet, lard
it with thin strips of bacon, and poéle or roast it. Glaze it at
the last moment; set it on a long dish, and surround it with :—
(1) Some grilled half-capsicums, filled with rice a la grecque
(No. 2253); (2) roundels of egg-plant, two inches in diameter
and one inch thick, hollowed out to form cases, fried in oil,
and garnished with concassed tomatoes✪ Filets de Bceuf Andalouse tossed in oil. Arrange
the half-capsicums and the egg-plant alternately round the
fillet, and place a grilled chipolata sausage between each.
Sauce to be sent separately—The gravy taken from the
poéling-stock, strained, cleared of all grease, and thickened.
1045—FILET DE BCEUF BOUQUETIERE
Having larded the fillet and poéled or roasted it, set it on
a long dish and surround it with :—(1) Small heaps of carrots
and turnips, turned by means of a small grooved spoon, and
cooked in consommé; (2) small heaps of little potatoes turned
to the shape of olives and cooked in butter; (3) small heaps of
AA
354 GUIDE TO MODERN COOKERY
peas and of French beans, cut into lozenges and cohered with
butter; (4) five bunches of cauliflower✪ Filet de Bceuf Bouquetière.
Arrange these different products in such wise as to vary
their colours and throw them into relief.
Serve the gravy of the fillet separately, after having cleared
it of all grease and strained it.
1046—FILET DE BQEUF CAMARGO
Trim the fillet; suppress the long muscle lying on its thicker
side (Fr. chaine), and open the meat lengthwise from the same
side. Withdraw the meat from the inside of the fillet so as to
leave a wall of meat only one-half inch thick all round. Finely
chop the withdrawn meat and combine with it, per Ib., little
by little, from four to five tablespoonfuls of cream and four oz.
of fresh foie gras. Season with salt and pepper, rectify the
consistence of the paste, and add thereto, per lb., two oz. of
chopped truffles.
Fill the hollow fillet with this forcemeat, thereby returning
it to its original shape, and stud its top surface with pointed
pieces of truffle one inch long by one-quarter inch wide, stuck
into the meat aslant. In order to facilitate this operation, bore
the meat, before the insertion of the pieces of truffles, by means
of a small knife.
Now cover the fillet with slices of bacon✪ Filet de Bceuf Camargo and string it
laterally, leaving a space of one inch between each strand.
Poéle the meat carefully, and take care that the forcemeat
inside be well, but not over-done. This may be ascertained by
thrusting a braiding needle into the thickest part of the fillet,
as soon as the meat seems resisting and elastic to the touch.
If the needle withdraws clean, the fillet is ready.
Page 205 · 3 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Thus, as the two above examples show, the parts played by the Relevés and Entrées respectively are very far from being clearly defined; and I therefore resolved to treat of them both in the same chapter, and to append a few grills (usually accompanied by various sauces and garnishes), which are really only luncheon-roasts. The indications given concerning the class to which the recipes belong will suffice to avoid confusion.
RELEVES AND ENTREES OF BUTCHER’S MEAT BEEF
1043—FILLET OF BEEF (Relevé)
Fillet of beef for a Relevé may consist either of the whole piece, trimmed, studded, or larded, or a more or less large piece cut from the whole, and treated after one of the methods suited to the whole fillet. The fillet may be braised, poéled, or roasted; but the last two modes of preparation suit it best, as it is generally preferred underdone and somewhat red towards the centre.
The garnishes for a Relevé of fillet of beef are as numerous as they are varied; and, as they are applicable not only to fillet of beef but to all Relevés of butcher’s meat, I give them here in preference, since fillet of beef may be considered the choicest of Relevés.
1044—FILETS DE BOEUF ANDALOUSE
Having removed all the connective tissue from the fillet, lard it with thin strips of bacon, and poéle or roast it. Glaze it at the last moment; set it on a long dish, and surround it with :— (1) Some grilled half-capsicums, filled with rice a la grecque (No. 2253); (2) roundels of egg-plant, two inches in diameter and one inch thick, hollowed out to form cases, fried in oil, and garnished with concassed tomatoes tossed in oil. Arrange the half-capsicums and the egg-plant alternately round the fillet, and place a grilled chipolata sausage between each.
Sauce to be sent separately—The gravy taken from the poéling-stock, strained, cleared of all grease, and thickened.
1045—FILET DE BOEUF BOUQUETIERE
Having larded the fillet and poéled or roasted it, set it on
a long dish and surround it with :—(1) Small heaps of carrots
and turnips, turned by means of a small grooved spoon, and
cooked in consommé; (2) small heaps of little potatoes turned
to the shape of olives and cooked in butter; (3) small heaps of AA
peas and of French beans, cut into lozenges and cohered with butter; (4) five bunches of cauliflower.
Arrange these different products in such wise as to vary their colours and throw them into relief.
Serve the gravy of the fillet separately, after having cleared it of all grease and strained it.
1046—FILET DE BOEUF CAMARGO
Trim the fillet; suppress the long muscle lying on its thicker side (Fr. chaine), and open the meat lengthwise from the same side. Withdraw the meat from the inside of the fillet so as to leave a wall of meat only one-half inch thick all round. Finely chop the withdrawn meat and combine with it, per Ib., little by little, from four to five tablespoonfuls of cream and four oz. of fresh foie gras. Season with salt and pepper, rectify the consistence of the paste, and add thereto, per lb., two oz. of chopped truffles.
Fill the hollow fillet with this forcemeat, thereby returning it to its original shape, and stud its top surface with pointed pieces of truffle one inch long by one-quarter inch wide, stuck into the meat aslant. In order to facilitate this operation, bore the meat, before the insertion of the pieces of truffles, by means of a small knife.
Now cover the fillet with slices of bacon and string it laterally, leaving a space of one inch between each strand.
Poéle the meat carefully, and take care that the forcemeat inside be well, but not over-done. This may be ascertained by thrusting a braiding needle into the thickest part of the fillet, as soon as the meat seems resisting and elastic to the touch. If the needle withdraws clean, the fillet is ready.
Records on this page
Filets de Bceuf AndalouseFilet de Bceuf BouquetièreFilet de Bceuf Camargo