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Filets Mignons De Sanglier a LA Sauce Robert

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Filets Mignons De Sanglier a LA Sauce Robert

Ingredients

Directions

  1. Trim the wild boar fillets and insert fine lard into them.

  2. Marinate the fillets for 24 hours.

  3. When ready to cook, drain the fillets from the marinade and place them in a sauté pan.

  4. Add mirepoix without covering the fillets.

  5. Cook and glaze the fillets, then arrange them in a crown shape on a serving dish.

  6. Pour sauce Robert into the bottom of the dish, glaze the fillets, and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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