Fillet of Beef with Truffles and Champagne Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. M
Take a piece of fillet of beef of about three and a half to four pounds, trim off all the unnecessary fat and skin, and lard it in lines with lardons of fat bacon, after which trim the lardons with...
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Cooking tools:
- Larding needle
- Kitchen scale
- Roasting pan
- Roasting rack
- Oven
- Paring knife
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Wooden spoon
- Fine-mesh sieve
- Serving platter
Ingredients
- warm glaze
- truffles
- sherry
- brown stock
- champagne
- lardons of fat bacon
- lard
- fillet of beef
- buttered paper
- vegetables
- beef
- lardons
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