Filet of Beef Larded

Filet de Boeuf Pique

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Filet of Beef
  • Lard Sufficient to Lard Thoroughly
  • A Small Onion
  • A


Trim the filet nicely, removing the outer muscular skin. Lard the Filet well, using larding needles. The lard must be very thin like a shoestring. The larding is done by filling the needles with the lard and pushing them through the Filet as far as they will go. If the needles are long enough, they will come out on the other side of the Filet, leaving the lard within. Repea