Chapter XV · Relevés and Entrées · No. 1073
Built upon: No. 2196Moulded Pease Purée for Garnish
1073—Filet de Bœuf Saint-Germain
Lard the fillet and roast it.
Set it on a long dish, and surround it with the following garnish:—(1) At either end of the fillet a nice heap of glazed carrots, cut to the shape of olives; (2) a heap of very small potatoes, cooked in butter, on either side of the carrots; (3) a row of small timbales of very green peas purée (No. 2196, Moulded Pease Purée for Garnish) on either side of the fillet.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1073, p. 361. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →