Fillet of Beef à la Duchesse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- potatoes à la Duchesse
- egg wash
- light sauce Madère
Instructions
- Lard the beef fillet.
- Pot-roast or roast it.
- Set it on the serving dish and surround it with the potatoes à la Duchesse.
- Brush them with egg wash and colour them in the oven at the last moment.
- Serve a light sauce Madère separately.