Chapter XV · Relevés and Entrées · No. 1068
Built upon: No. 250PoëlingsNo. 2266Tomates Farcies à la ProvençaleNo. 2075Champignons Farcis
1068—Filet de Bœuf Provençale
Lard the fillet and No. 250, Poëlings it.
Glaze it at the last minute; set it on a long dish, and surround it with the following, alternated:—Tomatoes and mushrooms stuffed à la Provençale (Nos. No. 2266, Tomates Farcies à la Provençale and No. 2075, Champignons Farcis).
Send a tomatéd half-glaze sauce, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1068, p. 359. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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