Chapter XV · Relevés and Entrées · No. 1049
Built upon: No. 250Poëlings
1049—Filet de Bœuf Dauphine
Lard the fillet and No. 250, Poëlings it.
Glaze it at the last moment; set it on a long dish, and surround it with a garnish of potato croquettes à la Dauphine, moulded to the shape of corks, and fried just before dishing up.
Sauce to be sent separately.—Pale half-glaze with Madeira.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1049, p. 355. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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