2241 Filet de Boeuf Bristol

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Lard the fillet and Poêlé it.

Place it on a long dish and garnish with small round potatoes cooked in butter, rolled in fight Meat Glaze and placed at each side of the fillet, and small Croquettes of Risotto placed at each end.

Serve accompanied with a dish of buttered flageolets and a gravy prepared from the juices from the cooking after first removing all fat and passing through a fine strainer.