A guide to modern cookery

Now glaze it, after having cut away the string and removed the slices of bacon; dish it, and surround it with the following garnish :—Small tartlet-crusts garnished by means of noodles with cream; a slice of foie gras stamped out with a round cutter and tossed in butter, upon the noodles; and a fine slice of truffle on the foie gras. Sauce to be sent to the table separately.—The reduced poéling-liquor of the fillet, cleared of all grease, and added to a Périgueux sauce. 1047—FILET DE BOEUF CHATELAINE Lard the fillet, poéle it, and glaze it just before dishing up. Set it on a long dish, and surround it with the following garnish :—(1) Medium-sized artichoke-bottoms garnished with thick Soubise; (2) fine, peeled chestnuts cooked in the poéling-liquor; (3) small heaps of lightly browned potatoes, cooked in butter at the last moment. Sauce to be sent separately.—The reduced poéling-liquor of the fillet, cleared of all grease and added to a Madeira sauce. 1048—FILET DE BOEUF CLAMART Lard the fillet and roast it. Set it on a long dish and surround it with :—(1) Little tartlet-crusts garnished with peas, prepared a la Frangaise (No. 2193), combined with the ciseled lettuce used in their cookingprocess, and cohered with butter; (2) small quoits of ‘‘ Pommes Macaire ’’ (No. 2228). Arrange the tartlet-crusts and the quoits alternately. Sauce to be sent separately.—The gravy slightly thickened. 1049—FILET DE BOEUF DAUPHINE Lard the fillet and poéle it. Glaze it at the last moment; set it on a long dish, and surround it with a garnish of potato croquettes a la Dauphine, moulded to the shape of corks, and fried just before dishing up. Sauce to be sent separately.—Pale half-glaze with Madeira. 1050—FILET DE BOEUF DUBARRY Lard the fillet with bacon, and roast it. Set it on a long dish, and surround it with small heaps of cauliflower moulded to the shape of balls, coated with Mornay sauce, besprinkled with grated cheese, and put in the oven for the gratin to form just in time for the dishing up. Send a thickened gravy to the table separately. 1051—FILET DE BOEUF DUCHESSE Either roast or poéle the larded fillet. If it be poéled, glaze it at the last moment. Set it on a long dish and surround it with potatoes a la Duchesse (the shape of which may be varied according to fancy), lightly browned and coloured in the oven for a few minutes before the dishing. Sauce to be sent separately.—Half-glaze with Madeira. 1052—FILET DE BOEUF FINANCIERE Poéle the larded fillet. Glaze it at the last moment and set it on a long dish. Surround it with a garnish consisting of (1) quenelles of ordinary forcemeat; (2) grooved and cooked button-mushroom heads; (3) cocks’ combs and kidneys; (4) turned and blanched olives. Each garnish should be placed on the dish in distinct heaps. AA2 Cover the garnish with a little financiére sauce, and send the same sauce separately. 1053—FILET DE BOEUF GASTRONOME Insert truffles, cut to the shape of ordinary larding-bacon, into the fillet, and set the latter to marinade for four or five hours in one-quarter pint of Madeira. This done, thoroughly wipe it; cover it with slices of bacon, and braise it in Madeira. When about to serve it, remove the slices of bacon; glaze it slightly, and set it on a long dish. Surround it with a garnish consisting of (1) large and thick slices of truffle, cooked in a fine mirepoix with champagne; (2) fine chestnuts cooked in consommé and glazed; (3) fine cocks’ kidneys, rolled in pale, thin meat-glaze; (4) noodles tossed in butter. These different garnishes should be arranged in alternate heaps, and connected by means of medium-sized truffles cooked in Madeira. Sauce to be sent separately.—Half-glaze combined with the cooking-liquor of the truffles, strained through linen and reduced to two-thirds.