555. BRAIZED FILLET OF BEEF, DRESSED AS CHEVREUIL. (ROEBUCK.)

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Procure part or a whole fillet of beef, as occasion may require, remove the sinewy skin which covers the fat side, trim it neatly, and lard it closely.
  2. Lay the fillet for a day or so to steep or pickle in a pan containing a sufficient quantity of cold marinade (No. 234), prepared for the purpose.
  3. When the fillet has become saturated with the marinade, drain it, and prepare it for braizing exactly in the same manner as in any one of the preceding cases.
  4. Moisten with a bottle of sherry, and braize the fillet of beef in the usual way.
  5. When it is done, glaze it well, and place it on its dish.
  6. Garnish it round with potatoes turned in the shape of large olives, and fried of a fine light colour in clarified butter.
  7. Sauce the fillet round with a well-made Thiverval sauce (No. 89), with the addition of half the essence in which the beef has been braized, and which as usual, has been previously clarified and reduced to half glaze for the purpose.
  8. Glaze the larding and send to table.
  9. If preferred, the fillet may be roasted instead of braized.
Original Text
555. BRAIZED FILLET OF BEEF, DRESSED AS CHEVREUIL. (ROEBUCK.) Procure part or a whole fillet of beef, as occasion may require, remove the sinewy skin which covers the fat side, trim it neatly, and lard it closely; then lay the fillet for a day or so to steep or pickle in a pan containing a sufficient quantity of cold marinade (No. 234), pre-pared for the purpose. Next, when the fillet has become saturated with the marinade, drain it, and prepare it for braizing exactly in the same manner as in any one of the preceding cases; moisten with a bottle of sherry, and braize the fillet of beef in the usual way; when it is done, glaze it well, and place it on its dish. Garnish it round with potatoes turned in the shape of large olives, and fried of a fine light colour in clarified butter; sauce the fillet round with a well-made Thiverval sauce (No. 89), with the addition of half the essence in which the beef has been braized, and which as usual, has been previously clarified and reduced to half glaze for the purpose; glaze the larding and send to table. If preferred, the fillet may be roasted instead of braized.
Notes
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