Eemove the bones of the loin, pare nicely. Cut the
bacon into strips about 1| inch 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 i)i"eserved
mushroom heads, quartered artichoke bottoms, small
pieces of sweetbread, slices of truffles, and quenelles.
When the latter is thoroughly hot, untie the loin o
beef, dish up on a small bed of mashed potatoes ; sur-
round 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.
REMOVES AND ROASTS, WITH HINTS ON CARVING. 561
497. Filet de Boeuf a la Louis XV. — Procure a piece
of fillet (middle cut) about 4 to 5 lbs. in weight ; pare
off the fat and sinews ; trim neatly ; lard it longways
with small strips of fat bacon ; put it in a baking-tin
with one glass of sherry wine, a tablespoonful of drip-
ping, a sliced onion, carrot, and turnip ; season with
salt and pepper ; roast it in a quick oven from forty to
fifty minutes, or longer if you wish it to be well done ;
baste it well during the time of cooking. Take out the
fillet, pour off the fat left in the tin, add to the fond a
pint of thin brown sauce and a teaspoonful of extract of
meat ; let simmer for a few minutes, skim and strain.
Have ready a croustade of bread large enough to hold
the fillet, fasten same on an oblong dish ; glaze the
surface of the fillet with dissolved meat glaze ; stand it
in the centre of the croustade ; garnish round the dish
with groups of stuffed fried potatoes, and serve the sauce
separately with the dish.
498. Filet de Bceuf a la Brillat-Savarin. — Procure
the centre-piece (about 4 lbs.) 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 calf's brains can be
served with this dish as a garnishing when desired.
499. Filet de Bceuf a la Metropole.— A piece of fillet
of beef, larding bacon, 1 glass of sherry or Madeira
562 RECHERCHE COOKERY.
Page 249
Presented as published in 1892. 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
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Eemove the bones of the loin, pare nicely. Cut the
bacon into strips about 1| inch 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 i)i"eserved
mushroom heads, quartered artichoke bottoms, small
pieces of sweetbread, slices of truffles, and quenelles.
When the latter is thoroughly hot, untie the loin o
beef, dish up on a small bed of mashed potatoes ; sur-
round 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.
REMOVES AND ROASTS, WITH HINTS ON CARVING. 561
497. Filet de Boeuf a la Louis XV. — Procure a piece
of fillet (middle cut) about 4 to 5 lbs. in weight ; pare
off the fat and sinews ; trim neatly ; lard it longways
with small strips of fat bacon ; put it in a baking-tin
with one glass of sherry wine, a tablespoonful of drip-
ping, a sliced onion, carrot, and turnip ; season with
salt and pepper ; roast it in a quick oven from forty to
fifty minutes, or longer if you wish it to be well done ;
baste it well during the time of cooking. Take out the
fillet, pour off the fat left in the tin, add to the fond a
pint of thin brown sauce and a teaspoonful of extract of
meat ; let simmer for a few minutes, skim and strain.
Have ready a croustade of bread large enough to hold
the fillet, fasten same on an oblong dish ; glaze the
surface of the fillet with dissolved meat glaze ; stand it
in the centre of the croustade ; garnish round the dish
with groups of stuffed fried potatoes, and serve the sauce
separately with the dish.
498. Filet de Bceuf a la Brillat-Savarin. — Procure
the centre-piece (about 4 lbs.) 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 calf's brains can be
served with this dish as a garnishing when desired.
499. Filet de Bceuf a la Metropole.— A piece of fillet
of beef, larding bacon, 1 glass of sherry or Madeira
562 RECHERCHE COOKERY.