Filet of Beef Larded from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Trim the filet nicely, removing the outer muscular skin. Lard the Filet well, using larding needles. The lard must be very thin like a shoestring. The larding is done by filling the needles with th...
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Cooking tools:
- Larding needle
- Chef's knife
- Cutting board
Ingredients
- A Filet of Beef
- Lard Sufficient to Lard Thoroughly
- A Small Onion
- A Bay Leaf
- 4 Cloves (If Desired)
- 1½ Tablespoonfuls of Butter
- A Glassful of Madeira, or Sherry (or Water)
- Salt
- Pepper
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