Chapter XV · Relevés and Entrées · No. 1050
Built upon: No. 268Gratins
1050—Filet de Bœuf Dubarry
Lard the fillet with bacon, and roast it.
Set it on a long dish, and surround it with small heaps of cauliflower moulded to the shape of balls, coated with Mornay sauce, besprinkled with grated cheese, and put in the oven for the No. 268, Gratins to form just in time for the dishing up.
Send a thickened gravy to the table separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1050, p. 355. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →