Chapter XV · Relevés and Entrées · No. 1055
1055—Filet de Bœuf Hongroise
Lard the fillet and roast it.
Set it on a long dish and surround it with a garnish consisting of medium-sized onions, cooked in white consommé, and glazed in butter at the last minute.
Sauce to be sent separately.—Thin Soubise with paprika.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1055, p. 356. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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