Recipe or source entry
Epicurean Beefsteaks
Prepare the fillet steaks as shown in No. 582; dish them up with epicurean butter, No. 130, under them; pour truffle sauce, No. 65, over them; garnish round with oval slices of potatoes fried, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/beef-epicurean.html- Legacy revision
8531e8373e9b- Source checksum
b33a9c7b4835259e18e28396235ecb4e871bbc8cf3a4a943c8d63eed38cf0227- Legacy text checksum
535f2b4816ac5a614bcfcc535c60a9d219198833cc55bd3e6e373d6e1e59f186
Cite this page
Epicurean Beefsteaks. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/beef-epicurean.html