No. 422. Fillet of Beef Napolitaine.
Prepare and dress the fillet as described (No. 417), place it in the centre of the dish, have ready two croustades, the shape and size of scallop shells, fix one at each end of the fillet on mashed potatoes, and fill them with fresh scraped horseradish, then have ready the following sauce: make a mierpoix of two onions, two turnips, one carrot, one apple, a quarter of a pound of lean ham (cut in thin slices), half a clove of garlic, one bay-leaf, and three tablespoonfuls of salad oil; pass the whole twenty minutes over a slow fire (in a stewpan), then add four tablespoonfuls of Tarragon vinegar, boil it five minutes, add a pint and a half of brown sauce (No. 1), and a pint of consommé (No. 134); reduce it to half, skim off all the oil, then add six tablespoonfuls of very red tomate sauce, one ditto of orange marmalade, and two of currant jelly, let it boil a few minutes longer, pass it through a tammie into another stewpan, season rather high, have ready a quarter of a pound of Smyrna raisins (well soaked in water for one hour), and twelve of the best quality French plums cut in quarters lengthwise, throw them into the sauce, make it hot, pour round the beef, which glaze very nicely and serve.
No. 423. Fillet of Beef à la Strasbourgienne.
Prepare and dress your fillets as directed, adding four glasses of sherry to the vegetables you roast it in; prepare two croustades the size and shape of scallop shells, dress your beef in the middle of the dish, placing a croustade (on mashed potatoes) at each end; have ready previously boiled two pounds of Strasburg bacon (which, from its dry nature requires soaking two days and boiling four hours), cut it in slices two inches long, and have an equal number of sliced of fried potatoes to match, make a border of mashed potatoes round the beef, and dress the slices of bacon and fried potatoes alternately upon it, have ready prepared the following sauce: put a tablespoonful of chopped eschalots in a stewpan, with three of Tarragon vinegar, let it reduce to half, then add a pint and a half of brown sauce, two spoonfuls of tomate sauce (No. 37), a pint of consommé (No. 134), and half a tablespoonful of sugar, let it boil quickly twenty minutes, skim well, and reduce until it adheres to the back of the spoon, then have ready a lemon, peeled, sliced, blanched in boiling water, and drained on a hair sieve, which throw in the sauce, pour it round the beef, fill one of the croustades with stoned French olives, and the other with Indian pickle made hot in a little demi-glace (No. 9); serve immediately.
No. 424. Fillet of Beef à la Napolitaine.
Prepare and dress the fillet as directed (No. 417), dress it plain on a dish and have ready prepared the following sauce: cut in thin slices two onions, half a carrot, one turnip, half a head of celery, two bay-leaves, a sprig of thyme, a bunch of parsley, three cloves, one blade of mace, and a quarter of a pound of lean ham; put them into a stewpan with two ounces of butter, stir it over a brisk fire till getting rather brown at the bottom, then add four tablespoonfuls of tarragon vinegar, let it reduce to half, then add a quart of brown sauce (No. 1) and a pint of consommé (No. 134), stir it until boiling, then place it at the corner of the stove to simmer a quarter of an hour, skim it, then add a tablespoonful of chopped mushrooms, a little grated horseradish, and three tablespoonfuls of currant jelly; boil it quickly five minutes, and pass it through a tammie into a clean stewpan, add a quarter of a pound of Smyrna raisins well washed and soaked, pour the sauce over the beef, garnish with scraped horseradish and hard-boiled eggs cut in quarters lengthwise and laid near the rim of the dish.
No. 425. Fillet of Beef à la Milanaise.
Prepare and lard the fillet as before, then make a stiffish paste of flour and water, roll it about half an inch in thickness and fold the fillet in it, fold it again in three sheets of paper, tie it up at both ends, run a lark spit through it, and just as you are going to put it down to roast open the paste, pour in three glasses of Madeira wine, close the paste well, tie it up securely, roast it two hours, take it up and remove from the paste, glaze it, brown lightly with the salamander, dish it plain, and have ready the following sauce: cut half a pound of blanched maccaroni into pieces an inch long, likewise two ounces of very red cooked tongue, six large blanched mushrooms, and four middling-sized French truffles, put twenty spoonfuls of white sauce (No. 7) in a stewpan, stir it over the fire five minutes, season with half a teaspoonful of salt, a small quantity of cayenne, and a little sugar, add all the other ingredients, with half a pound of grated Parmesan, stir the whole over the fire to get hot, but do not break the pieces; moisten with a little cream, pour the sauce in the dish, lay the fillet upon it, glaze and serve.
No. 426. Fillet of Beef à la Bohémienne.
Trim and lard a fillet as directed, cut in thin slices six onions, two carrots, three turnips, three heads of celery, and a leek; put them into a dish large enough to hold the fillet, then put a quart of vinegar into a stewpan, with a pint of broth; when it boils put in a few peppercorns, nine cloves, two blades of mace, four bay-leaves, a sprig of thyme and sweet marjoram, a small bunch of parsley, half a pound of brown sugar, and a little salt, let it boil twenty minutes and pour it over the vegetables; when it gets cold lay in the fillet of beef, covering it over with the vegetables, let it remain in this pickle six days, turning it every day; when ready to cook roast it in paste as in the previous article, brown it with the salamander, serve it in the middle of the dish, make a low border of mashed potatoes round it, have ready potatoes fried (and cut in slices in the shape of cotelettes) dish them upon the border of mashed potatoes round the beef, have ready the following sauce: put a quart of poivrade sauce (No. 32) in a stewpan, when it boils add twenty French olives (stoned), twenty small pickled onions, and twenty pickled mushrooms; pour the sauce round the beef but not over the potatoes; an ounce of anchovy butter may be added to the sauce if approved of. You can also braise the fillet in a baking dish in the oven with the marinade it is pickled in.