Little Fillets of Bœuf à l’Empereur

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

a piece of the fillet of beef
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
little thin slices of calf’s liver ↝ Liver, beef [Liver and organ meats]
thin lardons of fat bacon
a little warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
straws
a little warm glaze ↝ Carrots, glazed, cooked [Carrots]
a few sliced mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a potato border ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
any nice green vegetable ↝ Raw vegetable, NFS [Other vegetables and combinations]
Bordelaise sauce

Instructions (13)

Cut a piece of fillet of beef into very small fillets.
Season the fillets with pepper and salt.
Cut little thin slices of calf’s liver to the same size as the fillets of beef.
Place the beef and calf’s liver together.
Lard them through with thin lardons of fat bacon to join them together.
Trim the lardons.
Pour a little warm butter over the beef.
Grill or broil the fillets on straws for about eight to ten minutes on the liver side.
Place the grill on a baking tin in a hot oven for five to eight minutes to cook the top side.
Lightly glaze the fillets over with a little warm glaze.
Sprinkle them with a few sliced mushrooms.
Dish them on a potato border.
Serve with any nice green vegetable in the centre and Bordelaise sauce round.

Original Text

Little Fillets of Bœuf à l’Empereur.
(Petits Filets de Bœuf à l’Empereur.)
Take a piece of the fillet of beef and cut it in very small fillets and season with pepper and salt; cut little thin slices of calf’s liver to the same size as the fillets of beef; place the beef and calf’s liver together and lard them through with thin lardons of fat bacon to join them together; trim the lardons, pour a little warm butter over the beef, and grill or broil the fillets on straws for about eight to ten minutes on the liver side, and then place the grill on a baking tin in a hot oven for five to eight minutes to cook the top side; lightly glaze the fillets over with a little warm glaze, and sprinkle them with a few sliced mushrooms; dish them on a potato border, and serve with any nice green vegetable in the centre and Bordelaise sauce round.

Notes

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