Fillet of Beef à la Japonaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- croustades
- Crosnes
- potato croquettes
- pot-roasting juices
Instructions
- Lard the beef fillet.
- Pot-roast it and glaze it at the last moment.
- Fill the croustades with Crosnes.
- Set the fillet on the serving dish and surround it with the croustades and the potato croquettes, alternating them.
- Skim, strain and clarify the pot-roasting juices and serve them separately.