556. BRAIZED FILLET OF BEEF, A L'ALLEMANDE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

fillet of beef
stewed sauer-kraut (No. 165)
Poivrade or Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
stewed prunes ↝ Prune, dried [Dried fruits]
quenelles of potatoes (No. 312)
German sweet sauce (No. 61)

Instructions (5)

Prepare a fillet of beef in every respect according to the foregoing directions.
When done, glaze and dish it up.
Garnish it round with stewed sauer-kraut (No. 165).
Sauce it with Poivrade or Espagnole sauce, and send to table.
The fillet of beef à l'Allemande may also be garnished with stewed prunes, quenelles of potatoes (No. 312), and sauced round with German sweet sauce (No. 61).

Original Text

556. BRAIZED FILLET OF BEEF, A L'ALLEMANDE.
Prepare a fillet of beef in every respect according to the foregoing directions, when done, glaze and dish it up: garnish it round with stewed sauer-kraut (No. 165), sauce it with Poivrade or Espagnole sauce, and send to table.
The fillet of beef à l'Allemande may also be garnished with stewed prunes, quenelles of potatoes (No. 312), and sauced round with German sweet sauce (No. 61).

Notes

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