Filet D'aloyau En Crépine. Fillet Of Beef In Cowl

Pare a Fillet of Beef clean from all its Sinews, scarify it Length-ways in different Places, and fill the Incisions with a light Forced-meat, made of scraped Lard, chopped Mushrooms, Truffles, Shallots, Pepper and Salt, two Yolks of Eggs, and the Juice of half a Lemon; roll it up, and bathe it in Oil and Whites of Eggs, mixed together; then tie the Cowl round it, fasten it to the Spit with a strong Skewer, and let it roast till three Parts done; then take it off, unwrap the Coul, put the Fillet into a Stew-pan, on a slow Fire, till it is quite done: It will yield Gravy sufficient for Sauce; or you may add a little more; with a good Lemon-squeeze.

Filet D'aloyau Out Fines Herbes - Fillet Of Beef And Sweet Herbs

Lard a Fillet of Beef indifferently, with large Pieces, let it catch a little in a Stew-pan, with Butter, a Glass of white Wine, as much Broth, Salt and Pepper; simmer it on a slow Fire, till three Parts done; then skim off the Fat, sift all the Liquid, and add to it a good Bit of Butter, rolled in Flour, Parsley chopped, Shallots and Mushrooms, with four or five Taragon Leaves; put the Fillet in it to finish, and reduce the Sauce to a good Consistence, to serve together.

Filet D'aloyau Out Onions En Crépine - Fillet Of Beef And Onions In Cowl

SLice seven or eight Onions, and fry them in Butter thoroughly; then add Pepper and Salt, one chopped Anchovy, three Yolks of Eggs, and a little Broth: mince a roasted Fillet, and cut the Cowl the Bigness you please; lay a Down of Onions, then Fillet minced, and so on; then roll it, and baste it with Eggs and Bread Crumbs; bake it in the Oven, and serve it with a good clear Sauce, relished with Lemon, or a few Drops of Vinegar.

Filet De Boeufa L'lntendante, From Intendant, A Military Post, Or In The Finances, Etc

Make forced-meat with Fowls Livers, rasped Lard, a little Butter, Parsley, Shallots, Mushrooms, three Yolks of Eggs, and fine Spices; cut a Fillet of Beef into two, and flatten it with the Cleaver, lard it through with middling Lardons, then lay the Forc'd-meat upon it, and tie it in a Cloth; boil it in Broth, a Glass of white Wine, and a Faggot of sweet Herbs; when done, serve with it a Ragout of Sweet-breads, or Truffles, etc.

Filet De Boeuf Out Anchois. Fillet Of Beef And Anchovies

Soak five or six Anchovies in Water about two Hours, split them, and lard the Fillet with them, intermixed with Lard; boil it on a slow Fire with a little Broth, and a Glass of white Wine, one Clove of Garlick, two of Cloves, and a Faggot; when done sift the Sauce, add a Bit of Butter rolled in Flour, two Spoonfuls of Cream, and a few small Capers whole; make aLiaison, and serve it upon the Fillet.

Filet De Boeufa L'admiral, Fillet Admiral

Slice five or six Onions, and fry them in Butter; then take two Anchovies split into several Pieces, a little rasped Lard, two Yolks of Eggs, a little Salt, and Powder of Basil; scald the Fillet of Beef in boiling Water, cut it in different Slices without separating, and between put some of the Stuffing; tie it up in veal, Cowl, and roast it; serve with Cullis, Jelly Broth, and Lemon.