Little Fillets of Beef à la Genève from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut about one and a half pounds of fillet of beef into slices about half an inch thick, bat them out with a wet knife, and trim them into neat rounds about two and a half inches in diameter; lard t...
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Ingredients
- lardons
- pepper
- lardons of fat bacon
- french gherkin
- fillet of beef
- lard
- horseradish sauce
- brown sauce
- potato
- chervil
- salad oil
- salt
- tarragon
- horseradish
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