Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Beef, Fillet of, Normandie
From Harper's cook book encyclopædia, 1902
Serves 7
A modern interpretation · AI-generated from the original record
Ingredients
- a fillet of beef of about 5 lbs.
- 1 lb. of larding-pork
- two tablespoonfuls of butter
- two medium-sized onions
- two carrots
- the root of a stalk of white celery
- two sprigs of parsley
- one teaspoonful of salt
- one salt-spoonful of black pepper
- one gill of good broth
- one of cooking Madeira wine
- two egg yolks
- one gill of rich cream
Method
Remove skin and sinews from the fillet, lard with pork, and place in a buttered baking pan with remaining larding-pork, onions, carrots, celery, and parsley.
Season and cover with buttered paper.
Bake, basting and adding broth at intervals.
Finish sauce with cream and egg yolks.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 10. The excerpt below is the record exactly as published.
table-spoonfuls of but- ter ; melt it, do not brown it ; add the fillets ; cook them four minutes on each side. Do not cover, and take care to keep the flame at a moderate height. Prepare two dozen of olives in the following way : Take the stones out of the olives, being careful to retain their shape ; put them three minutes in boiling water ; drain them well in a napkin. Remove the fillets from the chafing-dish and place them on a hot platter. Put the olives in the gravy of the fillets for five minutes and serve them around, and the gravy over. These fillets mignons with olives make also an excellent entree cooked in a cocote. Take care to turn the meat with a flat utensil, so that it retains its juice. Beef, Fillet of, Normandie. — With a sharp- pointed knife remove every part of skin and sinews of a fillet of beef of about 5 lbs. Cut in very narrow strips, a finger's length, 1 lb. of larding-pork. Place them in a bowl of ice - water with a medium- sized larding-needle ; lard the top of the fillet in regular rows, half an inch apart. When done, trim with a pair of scissors. Butter a baking- pan all around with two table-spoon- fuls of butter, put in it all the remain- ing parts of the larding-pork, two medium-sized onions, two carrots, the root of a stalk of white celery, two sprigs of parsley, all sliced very thin. Rub all over the fillet one teaspoonful of salt, one salt - spoonful of black pepper; place it in the pan, and put on top one table -spoonful of butter divided in small pieces. Have a piece of white paper, butter it on both sides, cover the pan with it, bake in a hot oven. After thirty minutes, baste and add one gill of good broth, cook thirty minutes more, baste twice during the last half-hour. Remove the fillet in a warm platter and keep it warm in the oven with open door Beef, Galantine BEEF Beef Heart while finishing the sauce. Put the baking-pan over the range and, add to the gravy one gill of broth and one of cooking Madeira wine. Cook, stirring gently, for five minutes. Strain the gravy in a small sauce- pan. Skim off the fat on the sur- face; put back the gravy over the fire and let it come to a boil. Have this thickening prepared in a small bowl : Take two egg yolks and one gill of rich cream
Cook this with the app: pantry check, scaling, and the assistant.