Fillet of Beef à la Hongroise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- cauliflower
- sauce Mornay
- paprika
- chopped ham
- medium onions
- white Consommé
- Soubise
Instructions
- Lard the beef fillet.
- Roast it.
- Mould the cauliflower into bunches, coat them with sauce Mornay flavoured with paprika and mixed with chopped ham, then glaze them.
- Cook the medium onions in white Consommé and glaze them at the last moment.
- Set the fillet on the serving dish and surround it with the cauliflower and the onions.
- Serve separately a light Soubise seasoned with paprika.