558. BRAIZED FILLET OF BEEF, A LA MILANAISE.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (12)

For the beef

a larded fillet of beef
a bottle of sherry or Malaga

For the macaroni garnish

three-quarters of a pound of macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
some scallops of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
tongue ↝ Tongue [Liver and organ meats]
the fillets of anchovies
a ragout spoonful of Béchamel sauce (No. 5) ↝ Sauce, NFS [Dips, gravies, other sauces]
four ounces of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (8)

Braize a larded fillet of beef in an oval braizing pan garnished with the usual quantity of vegetables, &c.;
moisten with a bottle of sherry or Malaga;
when the beef is done, glaze and dish it up, and garnish it round with macaroni prepared as follows:
Boil three-quarters of a pound of macaroni, cut it into two-inch lengths, and put it into a stewpan containing some scallops of mushrooms, truffles, tongue, and the fillets of anchovies;
to these add a ragout spoonful of Béchamel sauce (No. 5), four ounces of grated Parmesan cheese, and a pat of butter;
season with a little grated nutmeg and mignonette pepper;
toss the whole well together over the fire until well mixed, and use it as directed.
Sauce the fillet round with the essence (clarified in the usual manner), and send the remainder to table in a sauceboat, to be handed round with the fillet of beef.

Original Text

558. BRAIZED FILLET OF BEEF, A LA MILANAISE.
Braize a larded fillet of beef in an oval braizing pan garnished with the usual quantity of vegetables, &c.; moisten with a bottle of sherry or Malaga; when the beef is done, glaze and dish it up, and garnish it round with macaroni prepared as follows:—Boil three-quarters of a pound of macaroni, cut it into two-inch lengths, and put it into a stewpan containing some scallops of mushrooms, truffles, tongue, and the fillets of anchovies; to these add a ragout spoonful of Béchamel sauce (No. 5), four ounces of grated Parmesan cheese, and a pat of butter; season with a little grated nutmeg and mignonette pepper; toss the whole well together over the fire until well mixed, and use it as directed. Sauce the fillet round with the essence (clarified in the usual manner), and send the remainder to table in a sauceboat, to be handed round with the fillet of beef.

Notes

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