553. FILLET OF BEEF, A LA MACEDOINE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

a fillet of beef
two ladlefuls of good stock
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
French-beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
asparagus-heads ↝ Asparagus, raw [Vegetables and Vegetable Products]
buds of cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
Béchamel or Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
Béchamel or Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
the clarified and reduced braize in which it has been done

Instructions (10)

Trim, lard, and prepare a fillet of beef according to the first part of the preceding instructions.
Moisten it with two ladlefuls of good stock.
Proceed to braize the fillet in exactly the same manner.
When done, glaze and dish it up.
Garnish it round with groups of carrots, turnips, French-beans, asparagus-heads, and buds of cauliflower.
Prepare the carrots and turnips by turning or cutting them into the shape of small olives or cloves of garlic.
Prepare the French-beans by cutting them in the shape of diamonds.
Observe that each kind of vegetable should be separately prepared and tossed in a little Béchamel or Allemande sauce, previously to being placed round the fillet of beef.
Sauce round the fillet with the clarified and reduced braize in which it has been done.
Glaze the fillet and send to table.

Original Text

553. FILLET OF BEEF, A LA MACEDOINE.
Trim, lard, and prepare a fillet of beef according to the first part of the preceding instructions; moisten it with two ladlefuls of good stock, and proceed to braize the fillet in exactly the same manner; when done, glaze and dish it up. Garnish it round with groups of carrots, turnips, French-beans, asparagus-heads, and buds of cauliflower—the carrots and turnips to be turned or cut into the shape of small olives or cloves of garlic, the French-beans in the shape of diamonds; and observe that each kind of vegetable should be separately prepared and tossed in a little Béchamel or Allemande sauce, previously to being placed round the fillet of beef. Sauce round the fillet with the clari-fied and reduced braize in which it has been done, glaze the fillet and send to table.

Notes

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