Fillet of Beef à l'Italienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- artichoke quarters prepared à l'Italienne
- Croquettes de macaroni
- sauce à l'Italienne
Instructions
- Lard the beef fillet.
- Pot-roast it.
- Set it on the serving dish and surround it with the artichoke quarters prepared à l'Italienne.
- Pile the Croquettes de macaroni in a pyramid at each end of the dish.
- Serve a clear sauce à l'Italienne separately.