Filet de Bœuf à la Bouquetière (Beef Fillet à la Bouquetière)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- pork fat
- vegetables
- pot-roasting fonds
Instructions
- Lard the fillet.
- Pot-roast it or roast it.
- Dress it and surround it with bouquets of vegetables, alternating the colours.
- Serve separately the pot-roasting fonds, strained and degreased, or lightly thickened veal gravy.