Lard the fillet, and either [poële] or roast it.
If it be [poëled], glaze it in good time; set it on a long dish, and surround it with the following garnish, which should be arranged in distinct heaps and in such wise as to contrast its colouring:—(1) Small tomatoes and medium-sized mushrooms, stuffed; (2) small or half-lettuces, braised and well trimmed; (3) potatoes, the size of pigeons’ eggs, cooked in butter and prepared just in time for the dishing up.
[361]
]Send the cooking-liquor, cleared of all grease, and slightly thickened, separately.
[1072—FILET DE BŒUF SAINT-FLORENTIN]
Lard the fillet and roast it.
Set it on a long dish, and surround it with the following garnish:—(1) At either end, a heap of [cèpes], prepared à la Bordelaise at the last minute; (2) croquettes of potatoes à la Saint-Florentin, on either side. These croquettes are prepared from the same potato-paste as “Pommes Duchesse,” but in this case the paste receives a copious addition of chopped tongue. Mould them to the shape of lozenges, and treat them [à l’anglaise], using for the purpose very fine vermicelli instead of bread-crumbs.
Fry the croquettes just before dishing up.
Send, separately, a Bordelaise sauce with white wine, kept somewhat light.
[1073—FILET DE BŒUF SAINT-GERMAIN]
Lard the fillet and roast it.