Set it on a long dish, and surround it with the following garnish, taking care to alternate the ingredients, viz., (1) timbales of rice à la grecque (No. [2253]) moulded in buttered [dariole-moulds], each timbale being placed on a medium-sized half-tomato, seasoned and tossed in butter; (2) croquettes of sweet potatoes, moulded to the shape of corks, and fried just before dishing up.
Send to the table, separately, a highly seasoned tomato sauce.
[1065—FILET DE BŒUF PERIGOURDINE]
Lard the fillet and [poële] it.
Glaze it just before dishing up; set it on a long dish, and surround it with medium-sized truffles, freshly cooked in Madeira and fine [mirepoix], and glazed. Send a Périgueux sauce separately.
[1066—FILET DE BŒUF PETIT DUC]
Lard the fillet and [poële] it.
Glaze it in good time; set it on a long dish, and surround it with the following garnish:—(1) crisp, small patties of puff paste garnished with asparagus-heads cohered by means of cream sauce; (2) medium-sized artichoke-bottoms, prepared in the usual way, and garnished with slices of truffle.
Send, separately, a light, meat glaze, combined with four oz. of butter per one-half pint.