Lard the fillet and roast it.
Set it on a long dish and surround it with a garnish consisting of medium-sized onions, cooked in white consommé, and glazed in butter at the last minute.
Sauce to be sent separately.—Thin Soubise with paprika.
[357]
][1056—FILET DE BŒUF JAPONAISE]
Lard the fillet and [poële] it.
Glaze it just before dishing; set it on a long dish, and surround it with a garnish consisting of (1) small [croustades] cooked in grooved brioche-moulds and garnished with Japanese artichokes cohered by means of velouté; (2) potato croquettes moulded to the shape of eggs and fried just before dishing up. Arrange the [croustades] and the croquettes alternately.
Send the gravy of the fillet, strained and cleared of all grease, to the table separately.
[1057—FILET DE BŒUF JARDINIÈRE]
Lard the fillet and roast it.
Set it on a long dish and surround it with the following garnishes, which should be arranged in distinct heaps in such wise as to alternate their colours:—Carrots and turnips, raised by means of a grooved spoon-cutter and cooked separately in consommé; peas, French beans in lozenge-form and small flageolets, each of which vegetables should be cooked in a manner in keeping with its nature, and separately cohered with butter; portions of freshly-cooked cauliflower, kept very white and of tight growth.