Filet de Bœuf à la Berrichonne (Beef Fillet à la Berrichonne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- pork fat
- cabbage
- bacon
- small onions
- large chestnuts
- pot-roasting fonds
Instructions
- Lard the fillet.
- Pot-roast it or roast it.
- Dress it and surround it with balls of braised cabbage, slices of bacon, small onions and large glazed chestnuts.
- Serve separately the pot-roasting fonds, strained and thoroughly degreased; or a jus lié if the fillet has been roasted.