Send a thickened gravy to the table separately.
[1051—FILET DE BŒUF DUCHESSE]
Either roast or [poële] the larded fillet. If it be [poëled], glaze it at the last moment.
Set it on a long dish and surround it with potatoes à 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 BŒUF FINANCIÈRE]
[Poële] 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.
[356]
]Cover the garnish with a little financière sauce, and send the same sauce separately.