552 FILLET OF BEEF, A LA NAPOLITAINE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

for braizing

a whole fillet of beef
the trimmings ↝ Ostrich, tip trimmed, raw [Poultry Products]
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a couple of onions with two cloves stuck in each ↝ Onions, raw [Vegetables and Vegetable Products]
a faggot of parsley ↝ Parsley, raw [Not included in a food category]
green onions garnished with thyme and bay-leaf ↝ Onions, green, raw [Onions]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a bottle of light white wine ↝ Wine, white [Wine]
a well-buttered paper ↝ Rice paper [Crackers, excludes saltines]

for the sauce

some thin, light-coloured glaze ↝ Carrots, glazed, cooked [Carrots]
a spoonful of good Espagnole sauce (No. 3) ↝ Sauce, NFS [Dips, gravies, other sauces]
two chopped shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
half a pot of red-currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
a spoonful of grated horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

to serve with

macaroni dressed with cheese ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
some raviolis (No. 375) tossed in a little glaze
sultana raisins stewed for ten minutes in a little white wine ↝ Raisins [Dried fruits]
a turnip, cut in the shape of a cup (par-boiled in salt and water coloured with cochineal) ↝ Turnips, raw [Vegetables and Vegetable Products]
grated horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (7)

Procure a whole fillet of beef, and with a thin-bladed knife pare off the sinewy skin which covers it, lard it closely in the usual manner, and prepare it for braizing as follows:
First, place the trimmings in a narrow oblong braizing-pan on the drainer, then put the fillet and garnish it round with carrot, celery, a couple of onions with two cloves stuck in each, a faggot of parsley, and green onions garnished with thyme and bay-leaf, and two blades of mace:
Moisten with a bottle of light white wine, cover the whole with a well-buttered paper, put the lid on the pan, and set the fillet to boil gently on a slow fire, with live embers on the lid—basting the fillet frequently with its own liquor while braizing, which will require about two hours.
Towards the latter part of the time, glaze the larding with some thin, light-coloured glaze, and set the fillet in the oven to dry the larding, taking care that it does not burn or get too much coloured.
In the mean time, strain off the braize, divest it of every particle of grease, and clarify it; reduce it to one-third of its original quantity, and then add a spoonful of good Espagnole sauce (No. 3), two chopped shallots, half a pot of red-currant jelly, and a spoonful of grated horse-radish; set the whole to boil on the stove-fire for five minutes, after which pass the sauce through a tammy into a bain-marie.
When about to serve the dinner, place the fillet on a dish, and surround it with groups of macaroni dressed with cheese, in the usual manner, some raviolis (No. 375) tossed in a little glaze, and some sultana raisins stewed for ten minutes in a little white wine;
Glaze the beef over, pour the sauce round the fillet, on which, at each end, and at the centre, with an ornamental skewer fix a turnip, cut in the shape of a cup (par-boiled in salt and water coloured with cochineal), and filled with grated horse-radish, and send to table; observing that some of the sauce should be sent in a sauce-boat separately.

Original Text

552 FILLET OF BEEF, A LA NAPOLITAINE.
Procure a whole fillet of beef, and with a thin-bladed knife pare off the sinewy skin which covers it, lard it closely in the usual manner, and prepare it for braizing as follows:—First, place the trimmings in a narrow oblong braizing-pan on the drainer, then put the fillet and garnish it round with carrot, celery, a couple of onions with two cloves stuck in each, a faggot of parsley, and green onions garnished with thyme and bay-leaf, and two blades of mace: moisten with a bottle of light white wine, cover the whole with a well-buttered paper, put the lid on the pan, and set the fillet to boil gently on a slow fire, with live embers on the lid—basting the fillet frequently with its own liquor while braizing, which will require about two hours. Towards the latter part of the time, glaze the larding with some thin, light-coloured glaze, and set the fillet in the oven to dry the larding, taking care that it does not burn or get too much coloured. In the mean time, strain off the braize, divest it of every particle of grease, and clarify it; reduce it to one-third of its original quantity, and then add a spoonful of good Espagnole sauce (No. 3), two chopped shallots, half a pot of red-currant jelly, and a spoonful of grated horse-radish; set the whole to boil on the stove-fire for five minutes, after which pass the sauce through a tammy into a bain-marie. When about to serve the dinner, place the fillet on a dish, and surround it with groups of macaroni dressed with cheese, in the usual manner, some raviolis (No. 375) tossed in a little glaze, and some sultana raisins stewed for ten minutes in a little white wine; glaze the beef over, pour the sauce round the fillet, on which, at each end, and at the centre, with an ornamental skewer fix a turnip, cut in the shape of a cup (par-boiled in salt and water coloured with cochineal), and filled with grated horse-radish, and send to table; observing that some of the sauce should be sent in a sauce-boat separately.

Notes

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