Fillet of Beef à la Viroflay
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- spinach balls prepared à la Viroflay
- artichoke quarters
- pommes Château
- thickened gravy
Instructions
- Lard the beef fillet and roast or pot-roast it; if pot-roasted, glaze it at the moment of dishing up.
- Dish it up and arrange around it the spinach balls prepared à la Viroflay, the artichoke quarters and the pommes Château, alternating these garnishes.
- Serve a thickened gravy separately.