Fillet of Beef Richelieu
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 fillet of beef
- Stuffed tomatoes
- Stuffed mushrooms
- Potatoes
- Braised lettuces
- The pot-roasting stock
Instructions
- Lard the fillet and pot-roast or roast it.
- Dish it and surround it with the stuffed tomatoes and stuffed mushrooms, alternating them with the potatoes.
- Trim the braised lettuces and place them at each end of the dish.
- Skim, strain and lightly thicken the pot-roasting stock, and serve it separately.