A guide to modern cookery

_poële_ or roast it. Glaze it at the last moment; set it on a long dish, and surround it with:—(1) Some grilled half-capsicums, filled with rice à la grecque (No. 2253); (2) roundels of egg-plant, two inches in diameter and one inch thick, hollowed out to form cases, fried in oil, and garnished with _concassed_ tomatoes tossed in oil. Arrange the half-capsicums and the egg-plant alternately round the fillet, and place a grilled _chipolata_ sausage between each. _Sauce to be sent separately._—The gravy taken from the _poëling_-stock, strained, cleared of all grease, and thickened. 1045—FILET DE BŒUF BOUQUETIERE Having larded the fillet and _poëled_ or roasted it, set it on a long dish and surround it with:—(1) Small heaps of carrots and turnips, turned by means of a small grooved spoon, and cooked in consommé; (2) small heaps of little potatoes turned to the shape of olives and cooked in butter; (3) small heaps of peas and of French beans, cut into lozenges and cohered with butter; (4) five bunches of cauliflower. Arrange these different products in such wise as to vary their colours and throw them into relief. Serve the gravy of the fillet separately, after having cleared it of all grease and strained it. 1046—FILET DE BŒUF CAMARGO Trim the fillet; suppress the long muscle lying on its thicker side (Fr. chaîne), and open the meat lengthwise from the same side. Withdraw the meat from the inside of the fillet so as to leave a wall of meat only one-half inch thick all round. Finely chop the withdrawn meat and combine with it, per lb., little by little, from four to five tablespoonfuls of cream and four oz. of fresh foie gras. Season with salt and pepper, rectify the consistence of the paste, and add thereto, per lb., two oz. of chopped truffles. Fill the hollow fillet with this forcemeat, thereby returning it to its original shape, and stud its top surface with pointed pieces of truffle one inch long by one-quarter inch wide, stuck into the meat aslant. In order to facilitate this operation, bore the meat,