Chapter XV · Relevés and Entrées · No. 1056
Built upon: No. 250PoëlingsNo. 2393Croûtes et Croustades
1056—Filet de Bœuf Japonaise
Lard the fillet and No. 250, Poëlings it.
Glaze it just before dishing; set it on a long dish, and surround it with a garnish consisting of (1) small No. 2393, Croûtes et Croustades cooked in grooved brioche-moulds and garnished with Japanese artichokes cohered by means of velouté; (2) potato croquettes moulded to the shape of eggs and fried just before dishing up. Arrange the No. 2393, Croûtes et Croustades and the croquettes alternately.
Send the gravy of the fillet, strained and cleared of all grease, to the table separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1056, p. 357. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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