561. BRAIZED FILLET OF BEEF, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (6)
  1. Closely lard a thick fillet of beef, daube or interlard it with small square fillets of lean ham, fat bacon, and truffles.
  2. Prepare it for braizing with the trimmings and the usual quantity of vegetables, &c., one or two carcases of game, and moisten with a bottle of Madeira.
  3. Set the fillet to simmer gently on a slow fire in the usual way, carefully basting it occasionally with its liquor.
  4. When done, glaze it brightly, and afterwards dish it up.
  5. Strain off the braize, clarify and reduce it, then add it to a Financière ragout (No. 188), with which garnish the fillet of beef.
  6. Place round it a border of large crayfish, whole truffles, and cock's-combs, and send to table.
Original Text
561. BRAIZED FILLET OF BEEF, A LA ROYALE. Closely lard a thick fillet of beef, daube or interlard it with small square fillets of lean ham, fat bacon, and truffles; prepare it for braizing with the trimmings and the usual quantity of vegetables, &c., one or two carcases of game, and moisten with a bottle of Madeira. Set the fillet to simmer gently on a slow fire in the usual way, carefully basting it occasionally with its liquor; when done, glaze it brightly, and after-wards dish it up: strain off the braize, clarify and reduce it, then add it to a Financière ragout (No. 188), with which garnish the fillet of beef; place round it a border of large crayfish, whole truffles, and cock's-combs, and send to table.
Notes
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