562. ROASTED FILLET OF BEEF, A LA PARISIENNE.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (6)

main

a larded fillet of beef
green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
crayfish tails (tossed in a little glaze and lobster coral butter, to make them of a bright scarlet)
a rich Financière sauce (No. 8) ↝ Sauce, NFS [Dips, gravies, other sauces]
crayfish butter ↝ Butter, NFS [Butter and animal fats]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

Roast a larded fillet of beef according to directions given for the fillet of beef à l'Anglaise (No. 559).
When done, dish it up.
Surround it with alternate groups of green peas and crayfish tails.
Toss the crayfish tails in a little glaze and lobster coral butter to make them of a bright scarlet.
Sauce the fillet round with a rich Financière sauce (No. 8) finished with some crayfish butter and a little lemon-juice.
Send to table.

Original Text

562. ROASTED FILLET OF BEEF, A LA PARISIENNE.
Roast a larded fillet of beef according to directions given for the fillet of beef à l'Anglaise (No. 559); when done dish it up, and sur-round it with alternate groups of green peas, and crayfish tails (tossed in a little glaze and lobster coral butter, to make them of a bright scarlet); sauce the fillet round with a rich Financière sauce (No. 8) finished with some crayfish butter, and a little lemon-juice, and send to table.

Notes

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