Fillet of Beef à la Parisienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- artichoke bottoms
- potatoes (the cut is not named in the text)
- sauce Demi-glace
- Madeira
Instructions
- Lard the beef fillet.
- Roast it.
- Set it on the serving dish and surround it with the garnished artichoke bottoms.
- Arrange the potatoes in bunches at the ends of the dish.
- Serve a sauce Demi-glace with Madeira separately.