563. ROASTED FILLET OF BEEF, A LA PROVENCALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Steep a larded fillet of beef in the marinade as directed for the fillet of beef à l'Anglaise, adding to the ingredients therein mentioned four cloves of garlic and the pulp of an extra lemon.
  2. Allow the fillet sufficient time to become thoroughly saturated with the marinade.
  3. Roast it off, as before directed.
  4. Glaze and dish it up.
  5. Garnish it round with tomatas au gratin (No. 1160).
  6. Pour round it some sauce à la Provençale (No. 25), for making which, use the marinade in which the fillet of beef has been pickled.
Original Text
563. ROASTED FILLET OF BEEF, A LA PROVENCALE. Steep a larded fillet of beef in the marinade as directed for the fillet of beef à l'Anglaise, adding to the ingredients therein mentioned four cloves of garlic and the pulp of an extra lemon: allow the fillet suffi-cient time to become thoroughly saturated with the marinade; roast it off, as before directed, glaze and dish it up, garnish it round with tomatas au gratin (No. 1160), and pour round it some sauce à la Pro-vençale (No. 25), for making which, use the marinade in which the fillet of beef has been pickled.
Notes
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