2243 Filet de Boeuf Clamart

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Lard the fillet and roast it.

Place it on a long dish and surround with small tartlet cases filled with peas à la Française containing shredded lettuce and alternating with small round shapes of Pommes Macaire.

Serve separately a lightly thickened gravy prepared from the juices from the cooking.