About three pounds of fillet of beef roasted in a good hot oven for forty minutes; let it be rather underdone.
Take three turnips, four good−sized carrots, cut them into jardinière slices. Cook them separately in salted
water, drain them and add salt, pepper, a tiny pinch of sugar and one dessert−spoonful of butter. Dress the fillet on a long dish with the garniture of carrots and turnips, and some artichoke−bottoms cooked in water
and finished with butter, also add some potatoes _château_. Be sure the dish is very hot. Put a little water, or,
for choice, clear stock, upon the roasting−dish and pour it over the fillet.
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