2280 Filet de Boeuf Froid

Cold Fillet of Beef

Appears in

Published 1903

About

Fillet of beef for serving cold may be either Poêléed or roast, keeping it pink towards the centre. Allow to become completely cold, trim carefully underneath and along the sides, then coat with almost setting aspic jelly.

If to be served simply à la Gelée it can be placed directly on a suitable dish which has first had a layer of jelly set on it. If the fillet is going to be accompanied by a vegetable garnish it is preferable to present it on a decorative base of bread or rice. This throws the fillet into relief when a garnish is placed around it and enhances the presentation of the dish as a whole.

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Part of

Cervelles

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