Chapter XV · Relevés and Entrées · No. 1072
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1072—Filet de Bœuf Saint-Florentin
Lard the fillet and roast it.
Set it on a long dish, and surround it with the following garnish:—(1) At either end, a heap of cèpes, prepared à la Bordelaise at the last minute; (2) croquettes of potatoes à la Saint-Florentin, on either side. These croquettes are prepared from the same potato-paste as “Pommes Duchesse,” but in this case the paste receives a copious addition of chopped tongue. Mould them to the shape of lozenges, and treat them No. 174, Anglaise (for Egg-and-bread-crumbing), using for the purpose very fine vermicelli instead of bread-crumbs.
Fry the croquettes just before dishing up.
Send, separately, a Bordelaise sauce with white wine, kept somewhat light.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1072, p. 361. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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