2251 Filet de Boeuf à la Hongroise

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 balls of cauliflower, coated with paprika-flavoured Sauce Mornay containing chopped ham; and button onions cooked in Bouillon and glazed.

Serve separately a fairly thin Sauce Soubise flavoured with paprika.