Tuesday, June 4, 2013

Roast Filet of Beef du Barry

(by Heather Hernandez, Technical Services Librarian)

The next recipe in the Library's copy of The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America follows a portrait of Mr. Charles Gray, Hospitality Officer at Grosvenor House London which is captioned:
I have travelled [sic] many times, both on the S.S. United States and the S.S. America, and I have always had a most enjoyable trip with wonderful hospitality.  Each time I make a crossing, I insist on having Roast Filet of Beef du Barry.  The chefs on board roast filets to perfection.
The recipe for Roast Filet of Beef du Barry:
Wipe a filet of beef with a damp cloth.  Trim it neatly, remove all the connective tissue, and have it larded with narrow strips of larding pork.  Roast the filet in a very hot oven (450° F) for 8 minutes to the pound, basting it frequently with hot beef stock for the first 15 minutes and then with the pan juices, until it is done.  Remove the filet to a heatproof platter.  Surround the meat with bouquets of cooked cauliflowerets.  Coat the flowerets with Sauce Mornay (see recipe) and sprinkle the sauce with grated cheese.  Put the platter in a very hot oven (450° F) until the sauce is browned and bubbling.  A 5-pount filet serves 10 to 12.

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