2258 Filet de Boeuf Macédoine

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 a Macédoine of vegetables and small Pommes Château arranged in alternate bouquets.

Serve separately an unthickened gravy made from the juices from the cooking.