Fillet of Beef Bristol
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beef fillet
- larding bacon
- flageolet beans
- potatoes
- croquettes de rizot (risotto croquettes)
- pot-roasting juices
Instructions
- Lard the beef fillet.
- Pot-roast it.
- Set the fillet on the serving dish and arrange the flageolets and the potatoes along the sides in alternating bunches.
- Pile the croquettes de rizot in a pyramid at each end of the dish.
- Strain the pot-roasting juices, skim off the fat and serve them separately.