Chapter XV · Relevés and Entrées · No. 1059
1059—Filet de Bœuf Macédoine
Prepare the fillet as directed under “Filet de Bœuf Jardinière.” Set it on a long dish and surround it with a Macédoine garnish. The latter comprises the same ingredients as the “Jardinière”; but, instead of their being heaped separately, they are mixed together and cohered by means of butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1059, p. 357. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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