Fillet of Beef à la Dauphine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- Croquettes à la Dauphine
- sauce Madère
Instructions
- Lard the beef fillet.
- Pot-roast it.
- Set it on the serving dish and surround it with the Croquettes à la Dauphine, either as a border all round or arranged in bunches.
- Serve a sauce Madère separately.