Trim the fillet, cut into even- sized slices about a quarter of an
inch thick, flatten and pare a little, lard them with small strips of
larding bacon. Put the mirepoix and butter in a saute-pan ; when
hot, lay in the fillets, larded side upwards ; season with salt and
ENTREES CHAUDES DE VI ANDES {HOT MEAT DISHES) 285
pepper, put them in a hot oven until they take colour, then add the
wine and stock, cover with a buttered paper, and continue cooking
in the oven until the fillets are tender. Take out the fillets, remove
the fat from the mirepoix, add the brown sauce, and cook over the
fire for ten minutes. Skim and strain. Prepare the macedoine of
vegetables with some carrots, turnips, cut with a vegetable scoop,
together with some French beans and peas ; cook separately in salted
water, strain, and moisten with bechamel sauce ; season to taste, and
fill up the artichoke bottoms in a pile ; place them on a saute-pan in
the oven to get hot. Cook the egg-plants, cut into thick slices when
cold, egg, crumb, and fry in hot fat a golden colour. Have ready
some cooked rice, nicely seasoned, put a layer of the rice in the
centre of an oblong dish, dress the fillets neatly on this, surround
with filled artichoke bottoms and fried egg-plant. Pour a little of
the sauce, which should be well reduced, over the fillets, and serve
the remainder separately. This dish can also be served by leaving
the fillet whole, proceeding exactly as described.
764. Cc&urs de Filets de Beeuf d la Car erne. — Cut six to
eight half-inch-thick slices from a fillet of beef (middle cut), flatten
them a little, and trim closely into round shapes ; season them with salt
and pepper. Insert the thin blade of a knife into each fillet, and make
an incision sufficiently large to receive a slice of truffled foie gras pate.
This done, insert the foie gras. Melt about one and a half ounces of
butter in a saute-pan, when hot put the fillets in and saute them over
a quick fire, adding during this process a finely-chopped shallot, and
fry a light-brown colour. The shallots must not be fried too soon,
else they will become too dark before the fillets are sufficiently cooked.
Have ready a pint of cooked asparagus points, finished in a little butter
and nicely seasoned, also about a gill of Perigord sauce (No. 243). Dress
the fillets on croutes in a circle in the centre of a round dish, sauce over
carefully with Perigord sauce, put the asparagus points in the centre
of the dish, and serve.
765. Filets de Bceuf d la Chate✪ Filets de Bceuf d la Carèneaubriand. — 3 double fillets,
each weighing about 16 oz., sweet oil, Parisienne potatoes {No. 767),
maitre d’hdtel butter {No. 324), Chateaubriand sauce (No. 250),
seasoning.
The name Chateaubriand is given to a double fillet, cut from the
centre of a fillet of beef, the weight varying from sixteen to twenty
ounces. Trim and pare the fillets neatly, and flatten slightly so that
each is about three-quarters of an inch thick. Season with salt and
pepper, baste freely with oil, and broil them over a slow but regular
fire from fifteen to twenty minutes, according to requirement — if wanted
rare sixteen minutes will suffice. Range them on a hot dish and
serve with maitre d’hotel butter, or surround with Parisienne potatoes
and pour Chateaubriand sauce over the meat and serve. The latter
is the correct way if the above-named dish is required. A Chateau-
briand plain is served with maitre d’hotel butter only.
Page 229 · 2 recipe records on this page
Presented as published in 1901. 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
Trim the fillet, cut into even- sized slices about a quarter of an inch thick, flatten and pare a little, lard them with small strips of larding bacon. Put the mirepoix and butter in a saute-pan ; when hot, lay in the fillets, larded side upwards ; season with salt and
ENTREES CHAUDES DE VIANDES (HOT MEAT DISHES) 285
pepper, put them in a hot oven until they take colour, then add the wine and stock, cover with a buttered paper, and continue cooking in the oven until the fillets are tender. Take out the fillets, remove the fat from the mirepoix, add the brown sauce, and cook over the fire for ten minutes. Skim and strain. Prepare the macedoine of vegetables with some carrots, turnips, cut with a vegetable scoop, together with some French beans and peas ; cook separately in salted water, strain, and moisten with bechamel sauce ; season to taste, and fill up the artichoke bottoms in a pile ; place them on a saute-pan in the oven to get hot. Cook the egg-plants, cut into thick slices when cold, egg, crumb, and fry in hot fat a golden colour. Have ready some cooked rice, nicely seasoned, put a layer of the rice in the centre of an oblong dish, dress the fillets neatly on this, surround with filled artichoke bottoms and fried egg-plant. Pour a little of the sauce, which should be well reduced, over the fillets, and serve the remainder separately. This dish can also be served by leaving the fillet whole, proceeding exactly as described.
764. Coeurs de Filets de Boeuf a la Carême. — Cut six to eight half-inch-thick slices from a fillet of beef (middle cut), flatten them a little, and trim closely into round shapes ; season them with salt and pepper. Insert the thin blade of a knife into each fillet, and make an incision sufficiently large to receive a slice of truffled foie gras pate. This done, insert the foie gras. Melt about one and a half ounces of butter in a saute-pan, when hot put the fillets in and saute them over a quick fire, adding during this process a finely-chopped shallot, and fry a light-brown colour. The shallots must not be fried too soon, else they will become too dark before the fillets are sufficiently cooked. Have ready a pint of cooked asparagus points, finished in a little butter and nicely seasoned, also about a gill of Perigord sauce (No. 243). Dress the fillets on croutes in a circle in the centre of a round dish, sauce over carefully with Perigord sauce, put the asparagus points in the centre of the dish, and serve.
765. Filets de Bceuf d la Chateaubriand. — 3 double fillets, each weighing about 16 oz., sweet oil, Parisienne potatoes {No. 767), maitre d’hdtel butter {No. 324), Chateaubriand sauce (No. 250), seasoning.
The name Chateaubriand is given to a double fillet, cut from the centre of a fillet of beef, the weight varying from sixteen to twenty ounces. Trim and pare the fillets neatly, and flatten slightly so that each is about three-quarters of an inch thick. Season with salt and pepper, baste freely with oil, and broil them over a slow but regular fire from fifteen to twenty minutes, according to requirement — if wanted rare sixteen minutes will suffice. Range them on a hot dish and serve with maitre d’hotel butter, or surround with Parisienne potatoes and pour Chateaubriand sauce over the meat and serve. The latter is the correct way if the above-named dish is required. A Chateaubriand plain is served with maitre d’hotel butter only.
Records on this page
Filets de Bceuf d la CarèneFilets de Bceuf d la Chateaubriand