Filet de Boeuf Prince–De–Galles En Chemise

Name: Filet de Boeuf Prince–De–Galles En Chemise (Stuffed Tenderloin in a Crust)
Cuisine: France
Ingredients: cognac; pastry; brush; egg; watercress; water; egg yolk; melted butter

Stuffed Tenderloin in a Crust

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Prepare recipe of pastry. Make fillet as for Prince-de-Galles. Tie. Do not cover with larding fat. Brush with Cognac and then melted butter