Lard the fillet and roast it.
Set it on a long dish, and garnish it as follows:—
1. A row of medium-sized, stuffed tomatoes on either side.
2. At either end a nice heap of potatoes, shaped like long olives, and cooked in butter just before dishing up.
Send a light, Portugaise sauce separately.
[1068—FILET DE BŒUF PROVENÇALE]
Lard the fillet and [poële] it.
Glaze it at the last minute; set it on a long dish, and [360] ]surround it with the following, alternated:—Tomatoes and mushrooms stuffed à la Provençale (Nos. [2266] and [2075]).
Send a [tomatéd] half-glaze sauce, separately.