Fillet of Beef à la Dubarry
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- cauliflower
- sauce Mornay
- clear jus
Instructions
- Lard the beef fillet.
- Roast it.
- Mould the cauliflower into bunches, coat them with sauce Mornay and gratinate them.
- Set the fillet on the serving dish and surround it with the cauliflower.
- Serve a clear jus separately.