Filet of Beef a la Godard. This remove is one of
the most elegant, which can be served at a sumptuous dinner;
it can be placed on the table on a beautiful hot-water dish;
but if carved, and the slices not too large, it can be presented
to the guests. Two good small filets of beef, but not too fat,
are neatly trimmed, larded, and braised in a good stock✪ Filet of Beef a la Godard;
when done, glazed, and of a nice color, they are carved in
slices, that is to say, this carving stops at some distance
from the extremities, and penetrates no further than three
parts of the meat; the carved pieces are put back in their
places.
These filets are dished up on a bottom of cooked rice, cut.
212 Artistic Cookery
in a long shape, and on an inclined plane on both sides.
Between the two filets are dished three quenelles with pieces
of truffles large enough to fill the empty space; under these
quenelles, at the bottom of the dish, is ranged a beautiful
ring of slices of sweetbreads, partly crumbed with bread and
partly with trufifies; they are done in clarified butter. Be-
tween the quenelles, and the chain formed by the sweet-
breads, are distributed groups of mushrooms; at both ends
of the dish some fine, whole truffles surround the tops of the
filets. This garnish is similarly repeated on the other side
of the dish. Between the two filets, and in the center of the
dish, a pretty garnished cup is fixed on the foundation ; this
cup may be of metal, masked with English or with nudel
paste, and ornamented : it may also be made of bread, or
even cut out of large turnips. With a little skill some very
elegant cups can be made out of these turnips. With so rich
and elegant a remove, a good light Espagnole sauce must be
served, that is, not too thick, but juicy, beaten well and
thinned with a good stock and some Madeira, as well as with
the liquor of the truffles. This sauce is sent up separately.
Saddle of Venison, Larded and Roasted. A
saddle of venison, not too high, and well roasted, always
makes a distinguished dish, even in countries abounding
with this game. Nowhere is venison finer or of a more
delicate flavor than in England; nowhere either is it more
esteemed and sought after. However, in England the haunch
of venison is more generally eaten, that is to say, the leg of
the animal to which a part of the saddle adheres; but in
Germany, in Russia, and even in France, the saddle of red
deer or of fallow deer is very often served, and it. is more
often larded; for, the filets of venison are not always
covered with fat. In order to eat vension in perfection, it
must be mortified to a certain degree, for without this morti-
fication the flesh will be found less delicate.
Artistic Cookery 213 ✪ Ham a la Printaniere
Page 120 · 4 recipe records on this page
Presented as published in 1894. 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
Filet of Beef a la Godard. This remove is one of the most elegant, which can be served at a sumptuous dinner; it can be placed on the table on a beautiful hot-water dish; but if carved, and the slices not too large, it can be presented to the guests. Two good small filets of beef, but not too fat, are neatly trimmed, larded, and braised in a good stock; when done, glazed, and of a nice color, they are carved in slices, that is to say, this carving stops at some distance from the extremities, and penetrates no further than three parts of the meat; the carved pieces are put back in their places.
These filets are dished up on a bottom of cooked rice, cut.
212 Artistic Cookery
in a long shape, and on an inclined plane on both sides. Between the two filets are dished three quenelles with pieces of truffles large enough to fill the empty space; under these quenelles, at the bottom of the dish, is ranged a beautiful ring of slices of sweetbreads, partly crumbed with bread and partly with trufifies; they are done in clarified butter. Between the quenelles, and the chain formed by the sweetbreads, are distributed groups of mushrooms; at both ends of the dish some fine, whole truffles surround the tops of the filets. This garnish is similarly repeated on the other side of the dish. Between the two filets, and in the center of the dish, a pretty garnished cup is fixed on the foundation ; this cup may be of metal, masked with English or with nouille paste, and ornamented : it may also be made of bread, or even cut out of large turnips. With a little skill some very elegant cups can be made out of these turnips. With so rich and elegant a remove, a good light Espagnole sauce must be served, that is, not too thick, but juicy, beaten well and thinned with a good stock and some Madeira, as well as with the liquor of the truffles. This sauce is sent up separately.
Saddle of Venison, Larded and Roasted. A
saddle of venison, not too high, and well roasted, always makes a distinguished dish, even in countries abounding with this game. Nowhere is venison finer or of a more delicate flavor than in England; nowhere either is it more esteemed and sought after. However, in England the haunch of venison is more generally eaten, that is to say, the leg of the animal to which a part of the saddle adheres; but in Germany, in Russia, and even in France, the saddle of red deer or of fallow deer is very often served, and it. is more often larded; for, the filets of venison are not always covered with fat. In order to eat vension in perfection, it must be mortified to a certain degree, for without this mortification the flesh will be found less delicate.
Artistic Cookery 213
Records on this page
Filet of Beef a la GodardFilets of BeefHam a la PrintaniereSaddle of Venison, Larded and Roasted