557. BRAIZED FILLET OF BEEF, WITH MADEIRA SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (11)
  1. Lard a fillet of beef.
  2. Prepare it for braizing in the usual manner.
  3. Moisten it with a bottle of good Madeira.
  4. Set the fillet to braize gently on a slow fire.
  5. Keep basting it frequently with its own liquor.
  6. When done, glaze it and place it on its dish.
  7. Garnish it round with a jardinière (No. 148), a Macédoine (No. 144), or some nicely-fried potatoes.
  8. Clarify the whole of the liquor in which the fillet has been braized.
  9. Reduce it to the consistency of half glaze.
  10. Use it for the purpose of saucing the fillet.
  11. Send to table.
Original Text
557. BRAIZED FILLET OF BEEF, WITH MADEIRA SAUCE. Lard a fillet of beef, prepare it for braizing in the usual manner, moisten it with a bottle of good Madeira, and then set the fillet to braize gently on a slow fire; keep basting it frequently with its own liquor, and when done glaze it and place it on its dish. Garnish it round with a jardinière (No. 148), a Macédoine (No. 144), or some nicely-fried potatoes; clarify the whole of the liquor in which the fillet has been braized, reduce it to the consistency of half glaze, and use it for the purpose of saucing the fillet, and send to table.
Notes
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