When serving, the cut part should always be laid uppermost. I would suggest, though, carving it diagonally into six fine, even slices, till you reach the fat part. When carved this way it makes it look inviting, and has a beautiful effect. Always place a small piece of the fat on each plate when serving. Tenderloin, or Fillet.— Fillet is carved straight, in as many pieces as desired, but when serving, the cut part should always be served the same as the sirloin, uppermost. Roast Beef. — As soon as the rib-beef is roasted to perfection, as men- tioned in No. 527, remove it from the hot oven, place it always on a hot dish, with the rib-bones downward ; should it be crusty on top, cut off just a little from the surface, which is generally so hard that often it is an impediment in cutting the slices to the desired perfection. Stick in the fork-tines lengthwise, on top of the roast, near the edge, in a slanting manner, so as to avoid pricking the lean part of the roast and the result- ing loss of juice or blood; hold firmly the fork with the left hand, and with a large, sharp knife in the right hand, carefully cut, in even, small slices a quarter of an inch thick, right down to the rib-bones; gen.tly make a cut underneath, so as to have each slice separate from one another; then serve. Roasted Leg of Mutton. — If practicable, when carving a leg of mutton a patent handle should be adjusted to the end bone, which would be a sub- stitute for the fork, and an avoidance of soiling the hands at the same time. Begin carving small, thin, even slices, about quarter of an inch in thick- ness, straight or diagonally down to the bone, till you come to the end bone, then lengthwise underneath to the end. On account of the much thinner meat on the other side of the leg, carve it diagonally, and serve one piece from each side. Roasted Leg of Lamb. — Is to be carved exactly the same as the leg of mutton. CELEBRATED MENUS, MANY OF WHICH WERE PREPARED MR. ALESSANDRO FILIPPINI CELEBRATED MENUS. 397 SERVICE A LA FRAN£AISE. IER SERVICE. Consomme k la Colbert. Potage a la puree d'asperges vertes. Saumon k la Chambord. Ixjnge de veau a la Regence. C6telettes de presole a la chicoree. Pate chaud a la Toulouse. Filets de lievre a la Romaine. Cailles a la Dumanoir. 2ME SERVICE. Galantines de dindes aux truffes. Faisans piques, rotis, bread sauce. Punch a la Romaine. Artichauts kl'Hollandaise. Champignons a la Bordelaise. Timbale de poires a la Duchesse. Bavarois d'abricots. Glaces et Dessert. SERVICE A LA FRAN£AISE. IER SERVICE. Potage a la Palestine. Consomme aux quenelles de volaille. Barbue, sauce Hollandaise. Punch Imperial. Gigot de mouton, braise. Cotelettes d'agneau a la puree de celeri. Ris de veau a la Toulouse, en croustade. Becassines a la marechale. Timbale d'homards a la Bechamel. 2ME SERVICE. Quartier de chevreuil, sauce poivrade. Dindonneaux rotis. Souffle aux pommes. Cardons a 1'Espagnole. Fonds d'artichauts a la Barigoule. Gelee d'oranges a la mandarine. Croquante de Genoise a la creme framboisee. Glaces et Dessert.' SERVICE A L'ANGLAISE. Potage d'orge a la Princesse. Potage chasseur aux Grives. Soles bouillies, sauce percil. Longe de veau aux legumes. ENTREES. •Faisans a la Perigueux. Pieds d'agneau, sauce tartare. Poulets aux Nouilles. Petites chartreuses a la Royale. SERVICE A L'ANGLAISE. POTAGES.

AI-modernized reading of the original text

When serving, the cut part should always be laid uppermost. I would suggest, though, carving it diagonally into six fine, even slices, till you reach the fat part. When carved this way it makes it look inviting, and has a beautiful effect. Always place a small piece of the fat on each plate when serving. Tenderloin, or Fillet.— Fillet is carved straight, in as many pieces as desired, but when serving, the cut part should always be served the same as the sirloin, uppermost. Roast Beef. — As soon as the rib-beef is roasted to perfection, as mentioned in No. 527, remove it from the hot oven, place it always on a hot dish, with the rib-bones downward ; should it be crusty on top, cut off just a little from the surface, which is generally so hard that often it is an impediment in cutting the slices to the desired perfection. Stick in the fork-tines lengthwise, on top of the roast, near the edge, in a slanting manner, so as to avoid pricking the lean part of the roast and the resulting loss of juice or blood; hold firmly the fork with the left hand, and with a large, sharp knife in the right hand, carefully cut, in even, small slices a quarter of an inch thick, right down to the rib-bones; gen.tly make a cut underneath, so as to have each slice separate from one another; then serve. Roasted Leg of Mutton. — If practicable, when carving a leg of mutton a patent handle should be adjusted to the end bone, which would be a substitute for the fork, and an avoidance of soiling the hands at the same time. Begin carving small, thin, even slices, about quarter of an inch in thickness, straight or diagonally down to the bone, till you come to the end bone, then lengthwise underneath to the end. On account of the much thinner meat on the other side of the leg, carve it diagonally, and serve one piece from each side. Roasted Leg of Lamb. — Is to be carved exactly the same as the leg of mutton. MANY OF WHICH WERE PREPARED MR. ALESSANDRO FILIPPINI SERVICE A LA FRANÇAISE. IER SERVICE. Consomme k la Colbert. Potage a la puree d'asperges vertes. Saumon k la Chambord. Ixjnge de veau a la Regence. C6telettes de presole a la chicoree. Pate chaud a la Toulouse. Filets de lievre a la Romaine. Cailles a la Dumanoir. 2ME SERVICE. Galantines de dindes aux truffes. Faisans piques, rotis, bread sauce. Punch a la Romaine. Artichauts kl'Hollandaise. Champignons a la Bordelaise. Timbale de poires a la Duchesse. Bavarois d'abricots. Glaces et Dessert. SERVICE A LA FRANÇAISE. IER SERVICE. Potage a la Palestine. Consomme aux quenelles de volaille. Barbue, sauce Hollandaise. Punch Imperial. Gigot de mouton, braise. Cotelettes d'agneau a la puree de celeri. Ris de veau a la Toulouse, en croustade. Becassines a la marechale. Timbale d'homards a la Bechamel. 2ME SERVICE. Quartier de chevreuil, sauce poivrade. Dindonneaux rotis. Souffle aux pommes. Cardons a 1'Espagnole. Fonds d'artichauts a la Barigoule. Gelee d'oranges a la mandarine. Croquante de Genoise a la creme framboisee. Glaces et Dessert.' SERVICE A L'ANGLAISE. Potage d'orge a la Princesse. Potage chasseur aux Grives. Soles bouillies, sauce percil. Longe de veau aux legumes. •Faisans a la Perigueux. Pieds d'agneau, sauce tartare. Poulets aux Nouilles. Petites chartreuses a la Royale. SERVICE A L'ANGLAISE.

The table