Chapter XV · Relevés and Entrées · No. 1051
Built upon: No. 250Poëlings
1051—Filet de Bœuf Duchesse
Either roast or No. 250, Poëlings the larded fillet. If it be No. 250, Poëlings, glaze it at the last moment.
Set it on a long dish and surround it with potatoes à la Duchesse (the shape of which may be varied according to fancy), lightly browned and coloured in the oven for a few minutes before the dishing.
Sauce to be sent separately.—Half-glaze with Madeira.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1051, p. 355. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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