560. BRAIZED FILLET OF BEEF, A LA NIVERNAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
for braizing
for braizing
for garnish
Instructions (2)
  1. Braize a larded fillet of beef according to the instructions given for the fillet of beef à la Macédoine (No. 553);
  2. when done, glaze it brightly, dish it up and garnish it round with a Nivernaise (No. 137), and send to table.
Original Text
560. BRAIZED FILLET OF BEEF, A LA NIVERNAISE. Braize a larded fillet of beef according to the instructions given for the fillet of beef à la Macédoine (No. 553); when done, glaze it brightly, dish it up and garnish it round with a Nivernaise (No. 137), and send to table.
Notes
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