Chapter XV · Relevés and Entrées · No. 1058
Built upon: No. 250PoëlingsNo. 2226Pommes de Terre Lorette
1058—Filet de Bœuf Lorette
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 as follows:—(1) A small pyramid of Lorette potatoes (No. 2226, Pommes de Terre Lorette) at either end of the fillet; (2) fine heaps of asparagus-heads, cohered with butter, on either side.
Send some tomatéd half-glaze separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1058, p. 357. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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