Chapter XV · Relevés and Entrées · No. 1060
Built upon: No. 250Poëlings
1060—Filet de Bœuf au Madère et aux Champignons
Lard and No. 250, Poëlings the fillet.
Glaze it; dish it as before, and surround it with fine mushroom-heads, turned and grooved.
Send to the table, separately, a Madeira sauce finished with the No. 250, Poëlings-liquor, cleared of all grease and reduced.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1060, p. 357. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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