Fillets of Beef à la Philippe

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

Source: Mrs. A.B. Marshall's cookery book
Yield: 10.0 – 12.0 fillets
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For the fillets

cold roast or braised beef, cut in very thin slices about two inches square ↝ Beef, ground, raw [Ground beef]
brown chaudfroid ↝ Sugars, brown [Sweets]
aspic cream
liquid aspic jelly
aspic
very thick horseradish sauce ↝ Sauce, horseradish [Soups, Sauces, and Gravies]
chopped aspic jelly
macedoine of vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]

For the ragoût

three hard boiled yolks of eggs chopped fine ↝ Egg, yolk only, raw [Eggs and omelets]
twelve blanched large bearded oysters cut up small ↝ Oysters, raw [Shellfish]
four or five button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
a teaspoonful of French capers ↝ French toast, NFS [Pancakes, waffles, French toast]
half an eschalot
two boned anchovies that have been rubbed through a sieve
a quarter of a pint of brown chaudfroid sauce

Instructions (15)

Take some cold roast or braised beef, cut in very thin slices about two inches square.
Mask each slice on one side with the ragoût.
Roll the fillets up in cylinder shapes with the ragoût inside.
Mask entirely over the cylinder shapes with brown chaudfroid.
Mask the ends with aspic cream.
When the chaudfroid is set lightly mask over with a little liquid aspic jelly, and trim from the jelly.
Dish on a border of aspic.
Garnish the centre with a very thick horseradish sauce.
Ornament with chopped aspic jelly between the fillets and macedoine of vegetables in the corners of the dish.
Serve.

To make the ragoût for masking the fillets

Chop fine three hard boiled yolks of eggs.
Cut up small twelve blanched large bearded oysters.
Add four or five button mushrooms, a teaspoonful of French capers, half an eschalot, and two boned anchovies that have been rubbed through a sieve.
Mix all with a quarter of a pint of brown chaudfroid sauce on the ice till cool.
Spread it on the fillets.

Original Text

Fillets of Beef à la Philippe.
(Filets de Bœuf à la Philippe.)
Take some cold roast or braised beef, cut in very thin slices about two inches square, and then mask each on one side with a ragoût as below, roll the fillets up in cylinder shapes with the ragoût inside, and mask entirely over the cylinder shapes with brown chaudfroid, and the ends with aspic cream; when the chaudfroid is set lightly mask over with a little liquid aspic jelly, and trim from the jelly; dish on a border of aspic, and garnish the centre with a very thick horseradish sauce and ornament with chopped aspic jelly between the fillets and macedoine of vegetables in the corners of the dish, and serve. To make the ragoût for masking the fillets take three hard boiled yolks of eggs chopped fine, also twelve blanched large bearded oysters cut up small, four or five button mushrooms, a teaspoonful of French capers, half an eschalot, two boned anchovies that have been rubbed through a sieve, and mix all with a quarter of a pint of brown chaudfroid sauce on the ice till cool, then spread it on the fillets. This quantity is enough for ten to twelve fillets.

Notes

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