Chapter XV · Relevés and Entrées · No. 1063
Built upon: No. 250Poëlings
1063—Filet de Bœuf Nivernaise
Lard the fillet and No. 250, Poëlings it.
Glaze it at the last moment; set it on a long dish, and surround it with garnish as follows:—(1) Heaps of small carrots, shaped like elongated olives, cooked in white consommé and a little butter and sugar, and rolled in their cooking-liquor (reduced to the consistence of syrup), with the view of glazing them.
Send the No. 250, Poëlings-liquor (cleared of all grease and strained) to the table separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1063, p. 358. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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