Chateaubriand Strasbourgeoise, A Large Cut Of Prime Beef Tenderloin, Broiled To Perfection. Garnished With Gooseliver Pate And An Assortment Of Vegetables, Sauce Bearnaise. Carved At Your Table. This Dish Originated In France, 17890, By The Personal Chef Of The Viscount Francois Rene De Chateaubriand, A Brilliant Scholar And Statesman. For One And Two Persons.
Normalized frequency per year
Appears in 1 menu:
Price
Low: $8.50-$17 →
High: $8.50-$17
Date appearing
Earliest: 1973 →
Latest: 1973
Placement map: where this dish appears on the page.
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“Chateaubriand Strasbourgeoise, a large cut of prime beef tenderloin, broiled to perfection. Garnished with gooseliver pate and an assortment of vegetables, sauce Bearnaise. Carved at your table. This dish originated in France, 17890, by the personal chef of the Viscount Francois Rene de Chateaubriand, a brilliant scholar and statesman. For one and two persons.”:
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