Fillet of Beef and Côtelettes

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Beef
Sauces for Beef
Garnish for Beef
Meat for Côtelettes
Styles for Côtelettes
Accompaniment for Côtelettes
Garnish for Côtelettes
Instructions (0)
No instructions extracted.
Original Text
A fillet of beef served in slices, with horseradish sauce, béarnaise, valois, or crème d'anchiois, garnished with potato chips; or a dish of mutton, lamb or veal côtelettes, à la Réforme, à la soubise, à la Robert, &c., with purée de pommes de terre, and appropriate vegetable garnish.
Notes
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