A guide to modern cookery

round it with the following, alternated :—Tomatoes and mushrooms stuffed a la Provencale (Nos. 2266 and 2075). Send a tomatéd half-glaze sauce, separately. 1069—FILET DE BOEUF REGENCE Marinade the fillet-in Rhine wine two or three hours in advance; cover it with a Matignon (No. 227); envelop the fillet and the Matignon in slices of bacon, and set the whole to braise with its marinade. A few minutes before dishing up, remove the slices of bacon and the Matignon, and glaze the fillet. Set it on a long dish, and surround it with the following garnish, which, except for the decorated quenelles, which are left plain, should be arranged in distinct heaps, and slightly coated with sauce :—(1) quenelles of ordinary forcemeat, combined with chopped tongue, moulded by means of a coffeespoon, and poached at the last minute; (2) collops of foie gras tossed in butter; (3) fine cocks’ combs; (4) very white, cooked mushroom-heads, and truffles shaped like large olives. Send, separately, the braising-liquor of the fillet, cleared of all grease, strained with pressure, reduced, and added to a halfglaze sauce. 1070—FILET DE BOEUF RENAISSANCE Lard the fillet and poéle it. Glaze it at the last minute; set it on a long dish, and surround it with a garnish of early-season vegetables, comprising carrots and turnips, raised by means of a large, round, grooved spoon-cutter, cooked in consommé and glazed; very green peas; small French beans; small faggots of asparagus-heads; portions of cauliflowers, and small potatoes cooked in butter. Renaissance garnish is, however, subject to no fixed rules, and it may consist of all the available early-season vegetables, small artichoke-bottoms included. Send a clear gravy separately 1071—FILET DE BOEUF RICHELIEU Lard the fillet, and either poéle or roast it. If it be poéled, glaze it in good time; set it on a long dish, and surround it with the following garnish, which should be arranged in distinct heaps and in such wise as to contrast its colouring :—(1) Small tomatoes and medium-sized mushrooms, stuffed; (2) small or half-lettuces, braised and well trimmed; (3) potatoes, the size of pigeons’ eggs, cooked in butter and prepared just in time for the dishing up. Send the cooking-liquor, cleared of all grease, and slightly thickened, separately. 1072—FILET DE BOEUF SAINT-FLORENTIN Lard the fillet and roast it. Set it on a long dish, and surround it with the following garnish :—(1) At either end, a heap of cépes, prepared a la Bordelaise at the last minute; (2) croquettes of potatoes a la Saint-Florentin, on either side. These croquettes are prepared from the same potato-paste as ‘‘ Pommes Duchesse,’’ but in this case the paste receives a copious addition of chopped tongue. Mould them to the shape of lozenges, and treat them a Vanglaise, using for the purpose very fine vermicelli instead of bread-crumbs. Fry the croquettes just before dishing up. Send, separately, a Bordelaise sauce with white wine, kept somewhat light. 1073—FILET DE BOEUF SAINT-GERMAIN Lard the fillet and roast it. Set it on a long dish, and surround it with the following garnish :—(1) At either end of the fillet a nice heap of glazed carrots, cut to the shape of olives; (2) a heap of very small potatoes, cooked in butter, on either side of the carrots; (3) a row of small timbales of very green peas purée (No. 2196) on either side of the fillet. 1074—FILET DE BOEUF TALLEYRAND Cut up the necessary number of raw truffles for the garnishing of the fillet. The pieces of truffle should be one inch long and one-quarter inch wide, and so pointed as to enable them to be easily stuck into the meat.