1065—Filet de Bœuf Perigourdine

Lard the fillet and No. 250, Poëlings it.

Glaze it just before dishing up; set it on a long dish, and surround it with medium-sized truffles, freshly cooked in Madeira and fine No. 228, Mirepoix, and glazed. Send a Périgueux sauce separately.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1065, p. 359. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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