Remove the bones of the loin, pare nicely. Cut the bacon into
strips about one inch and a half long. Make some holes in the meat
by means of a wooden skewer, and insert the strips of bacon. Roll
and tie firmly. Put the onion, carrot, and bouquet of herbs in a
braising-pan, lay the piece of beef on this, moisten with the wine and
stock, season with pepper and salt, and braise for two hours in a
moderately-heated oven ; baste the meat from time to time. Skim
off the fat, add the tomato and brown sauce, previously warmed, cook
for another three-quarters of an hour. Take up the meat and keep
hot, free the sauce from fat, and strain ; boil for another ten minutes.
Add the garnishing, consisting of preserved mushroom-heads,
quartered artichoke-bottoms, small pieces of sweetbread, slices of
truffles, and quenelles. When the latter is thoroughly hot, untie the
loin of beef, dish up on a small bed of mashed potatoes ; surround
with groups of quenelles, sweetbread, mushrooms, artichokes, &c.
Pour some of the sauce over the meat, and serve the remainder in a
sauce-boat along with the dish.
1194. Filet de Bceuf d la Brillat-Savarin. — Procure the
centre-piece (about four pounds) of fillet of beef, remove fat and
sinews, lard the top with strips of truffles, cover it with a layer of
sliced vegetables, bard it with slices of fat pork, tie up with string ;
put it in an oblong braising-tin or baking-pan, season with aromatic
spice and salt, moisten with half a pint of white wine and some stock
or water ; set it in a moderate oven for about one hour ; baste
occasionally. When done drain and keep warm ; strain the gravy,
remove the fat, put it into a stewpan with a pint of brown sauce, one
glass of Madeira wine, and let all boil until well reduced. Next
remove strings, fat, and vegetables from the fillet, trim, and dish up
on a crouton of fried bread ; garnish round the fillet with alternate
412
THE NEW CENTURY COOKERY BOOK
groups of slices of braised sweetbread, small glazed button onions,
and mushroom-heads ; sauce the whole with part of the prepared
sauce, and serve the rest separately. Pieces of braised calves’ brains
can be served with this dish as a garnishing when desired.
1195. Filet de JBceuf d la Cyrano. — 3 lbs. sirloin of beef
(boned), 1 plover or snipe, 2 oz. butter, 2 oz. bacon, 2 oz. cooked ham,
^ lb. calves’ or chicken liver, i small onion, 1 shallot, 1 clove of garlic,
1 bay -leaf, 1 egg, 1 terrine foie gras, salt and pepper, 1 gill sherry,
lar ding -bacon, 12 stuffed olives, 1| gill stock, meat-glaze for the
olives, 12 very small cases of puff-paste, 1 mirepoix of vegetables <£c.,
sauce gibier (No. 252). ✪ Aloyau de Bceaf d la Godard
Page 348 · 1 recipe record 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
Remove the bones of the loin, pare nicely. Cut the bacon into strips about one inch and a half long. Make some holes in the meat by means of a wooden skewer, and insert the strips of bacon. Roll and tie firmly. Put the onion, carrot, and bouquet of herbs in a braising-pan, lay the piece of beef on this, moisten with the wine and stock, season with pepper and salt, and braise for two hours in a moderately-heated oven ; baste the meat from time to time. Skim off the fat, add the tomato and brown sauce, previously warmed, cook for another three-quarters of an hour. Take up the meat and keep hot, free the sauce from fat, and strain ; boil for another ten minutes. Add the garnishing, consisting of preserved mushroom-heads, quartered artichoke-bottoms, small pieces of sweetbread, slices of truffles, and quenelles. When the latter is thoroughly hot, untie the loin of beef, dish up on a small bed of mashed potatoes ; surround with groups of quenelles, sweetbread, mushrooms, artichokes, &c. Pour some of the sauce over the meat, and serve the remainder in a sauce-boat along with the dish.
1194. Filet de Bœuf à la Brillat-Savarin. — Procure the centre-piece (about four pounds) of fillet of beef, remove fat and sinews, lard the top with strips of truffles, cover it with a layer of sliced vegetables, bard it with slices of fat pork, tie up with string ; put it in an oblong braising-tin or baking-pan, season with aromatic spice and salt, moisten with half a pint of white wine and some stock or water ; set it in a moderate oven for about one hour ; baste occasionally. When done drain and keep warm ; strain the gravy, remove the fat, put it into a stewpan with a pint of brown sauce, one glass of Madeira wine, and let all boil until well reduced. Next remove strings, fat, and vegetables from the fillet, trim, and dish up on a crouton of fried bread ; garnish round the fillet with alternate
groups of slices of braised sweetbread, small glazed button onions, and mushroom-heads ; sauce the whole with part of the prepared sauce, and serve the rest separately. Pieces of braised calves’ brains can be served with this dish as a garnishing when desired.
1195. Filet de Bœuf à la Cyrano. — 3 lbs. sirloin of beef (boned), 1 plover or snipe, 2 oz. butter, 2 oz. bacon, 2 oz. cooked ham, ^ lb. calves’ or chicken liver, i small onion, 1 shallot, 1 clove of garlic, 1 bay -leaf, 1 egg, 1 terrine foie gras, salt and pepper, 1 gill sherry, larding-bacon, 12 stuffed olives, 1| gill stock, meat-glaze for the olives, 12 very small cases of puff-paste, 1 mirepoix of vegetables <£c., sauce gibier (No. 252).
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Aloyau de Bceaf d la Godard