2254 Filet de Boeuf Japonaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Lard the fillet, Poêlé it and glaze at the last moment.

Place it on a dish and surround with small Croustades filled with Japanese artichokes mixed with a little Ordinary Velouté, alternating with Croquette Potatoes.

Serve with an unthickened gravy made from the juices from the cooking after first removing the fat and passing through a fine strainer.