Lard the fillet and roast it.
Set it on a long dish and surround it with:—(1) Little tartlet-crusts garnished with peas, prepared à la Française (No. [2193]), combined with the [ciseled] lettuce used in their cooking-process, 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 BŒUF DAUPHINE]
Lard the fillet and [poële] it.
Glaze it at the last moment; set it on a long dish, and surround it with a garnish of potato croquettes à 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 BŒUF 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.