Beef sauté with cream and mushroom sauce (Sauté de boeuf à la Parisienne) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- beef fillets
- brown stock
- Madeira wine
- mushrooms
- parsley
- shallots
- whipping cream
Accompaniments: Buttered green beans (Haricots verts à l'Anglaise); Buttered peas I (Petits pois frais à l'Anglaise); Steamed rice (Riz à l'Indienne - Riz à la vapeur); Risotto—pilaf (Risotto - pilaf - pilau)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
