808. FILLETS, OR SCOLLOPS, OF BEEF IN THEIR GLAZE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
4.0 servings
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (20)
Optional additions to sauce
Optional accompaniments
Instructions (13)
  1. Cut one pound of trimmed fillet of beef into four pieces.
  2. Flatten and trim these round or oval.
  3. Season with pepper and salt.
  4. Put them with a like number of smaller pieces of beef-suet in a saucepan containing two ounces of clarified butter.
  5. Ten minutes before sending them to table, set the saucepan on a brisk stove-fire, and fry the fillets of a brown colour.
  6. When they are done on both sides, pour off the grease.
  7. Add a table-spoonful of glaze, and twice as much brown sauce, twenty mushrooms, with some of their liquor, and the juice of half a lemon.
  8. Allow the whole to boil for one minute on the fire.
  9. Dish the fillets with a piece of fat on each.
  10. Place the mushrooms in the centre, and pour the sauce over all.
Note
  1. Fillets of beef prepared in this manner may be dressed with either oysters, muscles, olives, truffles, gherkins cut into scollops, fried onions, fine-herbs, mousses, &c., added to the sauce after they have been fried, instead of the mushrooms, as in the foregoing case.
  2. They may also be served when finished, with the addition of a piece of glaze and enough brown sauce for the entrée, with every kind of purée of vegetables and vegetable garnish described in this work; or also with any of the sauces recommended to be served with broiled steaks.
  3. In all cases, the garnish of these entrées must be placed in the centre of the fillets, in a conical form, and the sauce poured round the fillets.
Original Text
808. FILLETS, OR SCOLLOPS, OF BEEF IN THEIR GLAZE CUT one pound of trimmed fillet of beef into four pieces, flatten and trim these round or oval, season with pepper and salt, put them with a like number of smaller pieces of beef-suet in a saucepan containing two ounces of clarified butter. Ten minutes before sending them to table, set the saucepan on a brisk stove-fire, and fry the fillets of a brown colour; when they are done on both sides, pour off the grease, add a table-spoonful of glaze, and twice as much brown sauce, twenty mushrooms, with some of their liquor, and the juice of half a lemon; allow the whole to boil for one minute on the fire, dish the fillets with a piece of fat on each, place the mushrooms in the centre, and pour the sauce over all. Note.—Fillets of beef prepared in this manner may be dressed with either oysters, muscles, olives, truffles, gherkins cut into scollops, fried onions, fine-herbs, mousses, &c., added to the sauce after they have been fried, instead of the mushrooms, as in the foregoing case. They may also be served when finished, with the addition of a piece of glaze and enough brown sauce for the entrée, with every kind of purée of vegetables and vegetable garnish described in this work; or also with any of the sauces recommended to be served with broiled steaks. In all cases, the garnish of these entrées must be placed in the centre of the fillets, in a conical form, and the sauce poured round the fillets.
Notes
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