554. BRAIZED FILLET OF BEEF, A LA JARDINIERE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (12)

for braizing the fillet

a larded fillet of beef

for the vegetables

turned carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips, to which give the shape of olives, round balls, diamonds, small half-moons, or any other suitable fancy shape ↝ Turnips, raw [Vegetables and Vegetable Products]
a grain of salt ↝ Salt, table, iodized [Spices and Herbs]
a little sugar ↝ Sugar, NFS [Sugars and honey]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
green-peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
French-beans cut in diamonds ↝ 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]

for the sauce

bright Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
some of the essence in which the fillet has been braized (previously clarified and reduced for this purpose)

Instructions (7)

Braize a larded fillet of beef according to the foregoing instructions.
When done, glaze and place it on its dish.
Garnish it round with alternate groups of turned carrots and turnips, to which give the shape of olives, round balls, diamonds, small half-moons, or any other suitable fancy shape.
All vegetables must be previously boiled in broth, with a grain of salt, a little sugar, and a small piece of butter.
Intermixed with these, place also some groups of green-peas, French-beans cut in diamonds, asparagus-heads, and buds of cauliflower.
Sauce the fillet of beef round with bright Espagnole sauce, mixed with some of the essence in which the fillet has been braized (previously clarified and reduced for this purpose).
Glaze the fillet and send to table.

Original Text

554. BRAIZED FILLET OF BEEF, A LA JARDINIERE.
Braize a larded fillet of beef according to the foregoing instructions, and when done, glaze and place it on its dish: garnish it round with alternate groups of turned carrots and turnips, to which give the shape of olives, round balls, diamonds, small half-moons, or any other suitable fancy shape—all which must be previously boiled in broth, with a grain of salt, a little sugar, and a small piece of butter; intermixed with these, place also some groups of green-peas, French-beans cut in diamonds, asparagus-heads, and buds of cauliflower. Sauce the fillet of beef round with bright Espagnole sauce, mixed with some of the essence in which the fillet has been braized (previously clarified and reduced for this purpose), glaze the fillet and send to table.

Notes

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