2284 Filet de Boeuf Mistral

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poêlé the fillet and when cold coat it with aspic jelly.

Place it on a long dish which has been coated with a layer of jelly and surround with cold tomatoes à la Provençale. Surround with a border of neatly cut shapes of jelly set on the edges of the dish.