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Fillets of Beef

Fillets of Beef


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Fillets of Beef

Fillets of beef en chaudfroid

Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries

Media ID 4324163

© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10130055

Beef Cookery Dishes Fillets Meat Prepared Chaudfroid


EDITORS COMMENTS
Step back in time with this elegant and historic photograph of Fillets of Beef en Chaudfroid, a classic dish that has graced the tables of the upper class since the late 19th century. The image, captured circa 1914, showcases the intricate preparation of the dish, which involves poaching fillets of beef in white stock, chilling them, and then covering them with a layer of aspic jelly made from clear meat or chicken stock. The fillets are then garnished with capers, hard-boiled eggs, and cucumber slices, creating a visually stunning and delightfully savory presentation. The history of Fillets of Beef en Chaudfroid can be traced back to the French culinary tradition, where it was often served at formal dinners and special occasions. The dish gained popularity in the Victorian era, when elaborate and intricate presentations were highly valued. The use of aspic jelly, which sets the meat in a transparent coating, not only added to the dish's visual appeal but also helped to preserve the meat, making it a practical choice for large gatherings. The photograph captures the meticulous attention to detail that was required to prepare this dish, with the chef carefully arranging the garnishes and ensuring that every element is perfectly placed. The crisp white tablecloth, elegant silverware, and ornate serving dish add to the sense of opulence and grandeur, transporting us back to a time when dining was a true art form. Today, Fillets of Beef en Chaudfroid may be less common on dinner tables, but it remains a beloved and intriguing piece of culinary history. This photograph offers a fascinating glimpse into the past, providing a window into the world of historic cookery and the art of fine dining.

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