A guide to modern cookery

To make these ‘‘ chartreuses,’’ butter the moulds and deck the bottom of each with a slice of truffle, big enough to almost entirely cover it. Now line the sides of the moulds with various vegetables, such as carrots, turnips, peas, and French beans; each of which vegetables should be cooked as its nature requires. Arrange them in such wise as to vary their colours, and spread over the whole a thin layer of rather flimsy forcemeat. Fill up the moulds with braised cabbage, which should be well pressed with the view of ridding it of all its moisture, and put the chartreuses in a bain-marie ten minutes before dishing the fillet. At either end of the fillet set some braised half-lettuces, arranging them so that they frame the ends of the fillet in half-circles. Between the lettuce and the chartreuses set four round quenelles, decorated with salted tongue and poached in time to be ready for the dishing of the meat. Send to the table, separately, the poéling-liquor of the fillet, cleared of all grease, strained, and slightly thickened with arrowroot. 1062—FILET DE BOEUF MONTMORENCY Lard the fillet and poéle it. Glaze it just before dishing up, and set it on a long dish. Send to the table, separately, a Madeira sauce finished with the poéling-liquor of the fillet, to which add (per pint of the sauce) three tablespoonfuls of red-currant jelly ; two tablespoonfuls of finely-grated horse-radish, or the latter finely grated first, and then chopped; thirty moderately-sweetened cherries, set to soak in tepid water seven or eight minutes beforehand, and drained just before being added to the sauce. 1063—FILET DE BOEUF NIVERNAISE Lard the fillet and poéle it. Glaze it at the last moment; set it on a long dish, and sur- round it with garnish as follows :—(1) Heaps of small carrots, shaped like elongated olives, cooked in white consommé and a little butter and sugar, and rolled in their cooking-liquor (reduced to the consistence of syrup), with the view of glazing them. Send the poéling-liquor (cleared of all grease and strained) to the table separately. 1064—FILET DE BOEUF ORIENTALE Roast the fillet ‘‘ plain,” 7.e., without previously larding it. Set it on a long dish, and surround it with the following garnish, taking care to alternate the ingredients, viz., (1) timbales of rice 4 la grecque (No. 2253) moulded in buttered dariolemoulds, each timbale being placed on a medium-sized halftomato, seasoned and tossed in butter; (2) croquettes of sweet potatoes, moulded to the shape of corks, and fried just before dishing up. Send to the table, separately, a highly seasoned tomato sauce. 1065—FILET DE BOEUF PERIGOURDINE Lard the fillet and poéle it. Glaze it just before dishing up; set it on a long dish, and surround it with medium-sized truffles, freshly cooked in Madeira and fine mirepoix, and glazed. Send a Périgueux sauce separately. 1066—FILET DE BOEUF PETIT DUC Lard the fillet and poéle it. Glaze it in good time; set it on a long dish, and surround it with the following garnish:—(1) crisp, small patties of puff paste garnished with asparagus-heads cohered by means of cream sauce; (2) medium-sized artichoke-bottoms, prepared in the usual way, and garnished with slices of truffle. Send, separately, a light, meat glaze, combined with four oz. of butter per one-half pint. 1067—FILET DE BOEUF PORTUGAISE 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 BOEUF PROVENCALE Lard the fillet and poéle it. Glaze it at the last minute; set it on a long dish, and sur-