2266 Filet de Boeuf à la Parisienne

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Lard the fillet and roast it.

Place it on a long dish and surround with artichoke bottoms filled with a Salpicon of tongue, mushrooms and truffle mixed with Velouté and place bouquets of Pommes à la Parisienne at each end of the dish.

Serve Sauce Madère separately.