Choice Cookery

may be roasted whole, or cut so as to serve individually. To roast it whole, it must be trimmed perfectly round, and either larded or not as taste may dictate. A fillet weighing four pounds should be roasted three quarters of an hour in a sharp oven. It may then be served _a la Chateaubriand_ by pouring over it half a pint of the sauce of that name, with horseradish sauce, or brown mushroom sauce (brown sauce with mushrooms added). To serve individually, fillets are prepared in the following way: Cut a fillet into eight slices three quarters of an inch thick; trim the slices into perfect circles, all exactly the same size; flatten them; put them in a hot pan, and saute for seven or eight minutes in two ounces of butter; dress them round a dish, and pour over them the sauce from which the dish will take its name. _Filets de Boeuf a la Bearnaise._--Serve with half a pint of Bearnaise sauce. _Filets de Boeuf aux Champignons._--Dress as before; leave in the centre of the dish room for a mound of stewed mushrooms; pour over the fillets half a pint of rich brown sauce. Serve these dishes as soon as cooked: the meat is spoiled by waiting. I have received several letters from readers living where lobster is only to be had in cans, asking if there is no substitute for the coral in making cardinal sauce. Canned lobster frequently contains a great deal of coral, which is as good for coloring and flavoring as the fresh. This can only be known, however, before opening, when the cans are of glass. The pulp of red beet-root passed through a sieve and added to white sauce or mayonnaise gives a beautiful red tint; but the flavor, while excellent for a salad or as vegetable sauce, would be unsuitable for serving with fish. _Grenadines of Beef with Mushrooms and Poivrade Sauce._--Take as many slices of fillet of beef, cut three quarters of an inch thick, as you require. Trim them to a pear shape, three and a half inches