Fillets of Beef à la Philippe from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some cold roast or braised beef, cut in very thin slices about two inches square, and then mask each on one side with a ragoût as below, roll the fillets up in cylinder shapes with the ragoût...
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Cooking tools:
- Chef's knife
- Cutting board
- Offset spatula
- Pastry brush
- Spoon
Ingredients
- french capers
- eschalot
- boned anchovies
- brown chaudfroid sauce
- vegetables
- yolks of eggs
- oysters
- button mushrooms
- aspic
- jelly
- aspic jelly
- horseradish sauce
- beef
- liquid aspic jelly
- aspic cream
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