Chapter XV · Relevés and Entrées · No. 1064
Built upon: No. 2253Riz à la Grecque
1064—Filet de Bœuf Orientale
Roast the fillet “plain,” i.e., without previously larding it.
Set it on a long dish, and surround it with the following garnish, taking care to alternate the ingredients, viz., (1) timbales of rice à la grecque (No. 2253, Riz à la Grecque) moulded in buttered dariole-moulds, each timbale being placed on a medium-sized half-tomato, seasoned and tossed in butter; (2) croquettes of sweet potatoes, moulded to the shape of corks, and fried just before dishing up.
Send to the table, separately, a highly seasoned tomato sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1064, p. 359. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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