Filet de Boeuf Prince–De–Galles En Chemise

Stuffed Tenderloin in a Crust

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

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