Send some Hollandaise sauce for the cauliflower, and some clear gravy, to the table, separately.
[1058—FILET DE BŒUF LORETTE]
Lard the fillet and [poële] it.
Glaze it at the last moment; set it on a long dish, and surround it with a garnish as follows:—(1) A small pyramid of Lorette potatoes (No. [2226]) at either end of the fillet; (2) fine heaps of asparagus-heads, cohered with butter, on either side.
Send some [tomatéd] half-glaze separately.
[1059—FILET DE BŒUF MACÉDOINE]
Prepare the fillet as directed under “Filet de Bœuf Jardinière.” Set it on a long dish and surround it with a [Macédoine] garnish. The latter comprises the same ingredients as the “Jardinière”; but, instead of their being heaped separately, they are mixed together and cohered by means of butter.
[1060—FILET DE BŒUF AU MADÈRE ET AUX CHAMPIGNONS]
Lard and [poële] the fillet.
Glaze it; dish it as before, and surround it with fine mushroom-heads, turned and grooved.