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.
Epicurean Beefsteaks
No. 584
Want to link to this recipe?
Easy! Just copy the code below and paste it into your web page.
<a href="https://www.thecooksguide.com/chapter13/beef-epicurean.html"> Epicurean Beefsteaks</a> ~ thecooksguide.com
Your link will look like this:
Epicurean Beefsteaks ~ thecooksguide.com