Recipe or source entry
Beefsteaks a la Chateaubriand
In this case the fillet, when trimmed, should be cut in slices an inch thick, seasoned with oil, pepper and salt, grilled with their gravy pouring from them when dished up, garnished with mushrooms au gratin, No. 676, and perigueux sauce poured over them.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/beef-chateau.html- Legacy revision
8531e8373e9b- Source checksum
5c439095e15bbb43b1135860ba687b1338afdc63749dd953f66cc79a2c99f868- Legacy text checksum
c0e7870e07d25f2ed2768b51cf92257dfbf9283779a76ad80ed5923f8bcbe6c4
Cite this page
Beefsteaks a la Chateaubriand. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/beef-chateau.html