Chapter XV · Relevés and Entrées · No. 1067
1067—Filet de Bœuf Portugaise
Lard the fillet and roast it.
Set it on a long dish, and garnish it as follows:—
1. A row of medium-sized, stuffed tomatoes on either side.
2. At either end a nice heap of potatoes, shaped like long olives, and cooked in butter just before dishing up.
Send a light, Portugaise sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1067, p. 359. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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