Braized Fillet of Beef, a LA Nivernaise
Ingredients
Directions
Braise the larded fillet of beef according to the instructions for the Met of beef d la Macidoine.
Once done, glaze it brightly.
Dish it up and garnish it with a Nivernaise.
Serve immediately.
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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