Fillet of Beef à la Hussarde
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- pomme Duchesse mixture
- grilled mushrooms
- Soubise
- sauce à la Hussarde
Instructions
- Lard the beef fillet.
- Roast it.
- Pipe the pomme Duchesse mixture into rosettes with a bag and large fluted nozzle, and colour them in the oven at the moment of serving.
- Fill the grilled mushrooms with stiff Soubise.
- Set the fillet on the serving dish and surround it with the rosettes and the mushrooms.
- Serve a light sauce à la Hussarde separately.