[Marinade] the fillet in Rhine wine two or three hours in advance; cover it with a Matignon (No. [227]); envelop the fillet and the Matignon in slices of bacon, and set the whole to braise with its [marinade].
A few minutes before dishing up, remove the slices of bacon and the Matignon, and glaze the fillet.
Set it on a long dish, and surround it with the following garnish, which, except for the decorated quenelles, which are left plain, should be arranged in distinct heaps, and slightly coated with sauce:—(1) quenelles of ordinary forcemeat, combined with chopped tongue, moulded by means of a coffeespoon, and poached at the last minute; (2) collops of foie gras tossed in butter; (3) fine cocks’ combs; (4) very white, cooked mushroom-heads, and truffles shaped like large olives.
Send, separately, the braising-liquor of the fillet, cleared of all grease, strained with pressure, reduced, and added to a half-glaze sauce.
[1070—FILET DE BŒUF RENAISSANCE]
Lard the fillet and [poële] it.
Glaze it at the last minute; set it on a long dish, and surround it with a garnish of early-season vegetables, comprising carrots and turnips, raised by means of a large, round, grooved spoon-cutter, cooked in consommé and glazed; very green peas; small French beans; small faggots of asparagus-heads; portions of cauliflowers, and small potatoes cooked in butter.
Renaissance garnish is, however, subject to no fixed rules, and it may consist of all the available early-season vegetables, small artichoke-bottoms included.
Send a clear gravy separately.