Chapter XV · Relevés and Entrées · No. 1048
Built upon: No. 2193Petits Pois à la FrançaiseNo. 2228Pommes de Terre Macaire
1048—Filet de Bœuf Clamart
Lard the fillet and roast it.
Set it on a long dish and surround it with:—(1) Little tartlet-crusts garnished with peas, prepared à la Française (No. 2193, Petits Pois à la Française), combined with the ciseled lettuce used in their cooking-process, and cohered with butter; (2) small quoits of “Pommes Macaire” (No. 2228, Pommes de Terre Macaire). Arrange the tartlet-crusts and the quoits alternately.
Sauce to be sent separately.—The gravy slightly thickened.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1048, p. 355. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →