[1062—FILET DE BŒUF MONTMORENCY]
Lard the fillet and [poële] it.
Glaze it just before dishing up, and set it on a long dish.
Send to the table, separately, a Madeira sauce finished with the [poëling]-liquor of the fillet, to which add (per pint of the sauce) three tablespoonfuls of red-currant jelly; two tablespoonfuls of finely-grated horse-radish, or the latter finely grated first, and then chopped; thirty moderately-sweetened cherries, set to soak in tepid water seven or eight minutes beforehand, and drained just before being added to the sauce.
[1063—FILET DE BŒUF NIVERNAISE]
Lard the fillet and [poële] it.
Glaze it at the last moment; set it on a long dish, and [359] ]surround it with garnish as follows:—(1) Heaps of small carrots, shaped like elongated olives, cooked in white consommé and a little butter and sugar, and rolled in their cooking-liquor (reduced to the consistence of syrup), with the view of glazing them.
Send the [poëling]-liquor (cleared of all grease and strained) to the table separately.
[1064—FILET DE BŒUF ORIENTALE]
Roast the fillet “plain,” i.e., without previously larding it.