Fillet of Beef à la Moderne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- tongue
- small chartreuses
- braised lettuces
- decorated quenelles
- pot-roasting juices
- arrow-root
Instructions
- Lard the beef fillet with strips of bacon and tongue.
- Pot-roast it and glaze it at the last moment.
- Set it on the serving dish and arrange the small chartreuses on each side.
- Arrange the braised lettuces in a turban at each end of the dish.
- Set the decorated quenelles in the gaps between the chartreuses and the lettuces, at the four corners of the dish.
- Skim and strain the pot-roasting juices, thicken them lightly with arrow-root and serve them separately.