A guide to modern cookery

1054—FILET DE BOEUF GODARD Lard the fillet with alternate strips of bacon and salted tongue, and poéle it. Glaze it a few minutes before serving; set it on a long dish, and surround it with a garnish consisting of (1) quenelles of ordinary forcemeat with chopped mushrooms and truffles added thereto, moulded by means of a coffee-spoon, and poached just before dishing up; (2) turned and cooked button-mushroom heads; (3) glazed lamb sweetbreads; (4) cocks’ combs and kidneys; (5) truffles fashioned like olives. Slightly coat these garnishes, which should be arranged in heaps, with sauce; finish the dish with four oval quenelles decked with tongue and truffle, and place one of these at either end and side of the dish. Sauce to be sent separately A Godard sauce combined with the cooking-liquor of the fillet, cleared of all grease and reduced. 1055—FILET DE BOEUF HONGROISE Lard the fillet and roast it. Set it on a long dish and surround it with a garnish consisting of medium-sized onions, cooked in white consommé, and glazed in butter at the last minute. Sauce to be sent separately.—Thin Soubise with paprika. 1056—FILET DE BOEUF JAPONAISE Lard the fillet and poéle it. Glaze it just before dishing; set it on a long dish, and surround it with a garnish consisting of (1) small croustades cooked in grooved brioche-moulds and garnished with Japanese artichokes cohered by means of velouté; (2) potato croquettes moulded to the shape of eggs and fried just before dishing up. Arrange the croustades and the croquettes alternately. Send the gravy of the fillet, strained and cleared of all grease, to the table separately. 1057—FILET DE BOEUF JARDINIERE Lard the fillet and roast it. Set it on a long dish and surround it with the following garnishes, which should be arranged in distinct heaps in such wise as to alternate their colours :—Carrots and turnips, raised by means of a grooved spoon-cutter and cooked separately in consommé; peas, French beans in lozenge-form and small flageolets, each of which vegetables should be cooked in a manner in keeping with its nature, and separately cohered with butter; portions of freshly-cooked cauliflower, kept very white and of tight growth. Send some Hollandaise sauce for the cauliflower, and some clear gravy, to the table, separately. 1058—FILET DE BOEUF LORETTE Lard the fillet and poéle it. Glaze it at the last moment; set it on a long dish, and surround it with a garnish as follows:—(1) A small pyramid of Lorette potatoes (No. 2226) at either end of the fillet; (2) fine heaps of asparagus-heads, cohered with butter, on either side. Send some tomatéd half-glaze separately. 1059—FILET DE BOEUF MACEDOINE Prepare the fillet as directed under ‘Filet de Boeuf Jardiniére.”’ Set it on a long dish and surround it with a Maceédoine garnish. The latter comprises the same ingredients as the ‘‘ Jardiniére’’; but, instead of their being heaped separately, they are mixed together and cohered by means of butter. 1060—FILET DE BOEUF AU MADERE ; ET AUX CHAMPIGNONS Lard and poéle the fillet. Glaze it; dish it as before, and surround it with fine mushroom-heads, turned and grooved. Send to the table, separately, a Madeira sauce finished with the poéling-liquor, cleared of all grease and reduced. 1061—FILET DE BOEUF MODERNE Lard the fillet alternately with bacon and tongue, and poéle it. Glaze it just before dishing; set it on a long dish, and surround it with garnish as follows :—On either side of the fillet lay a row of small ‘‘ chartreuses,’’ .made in small, héxagonal moulds. !