A guide to modern cookery

before the insertion of the pieces of truffles, by means of a small knife. Now cover the fillet with slices of bacon and string it laterally, leaving a space of one inch between each strand. _Poële_ the meat carefully, and take care that the forcemeat inside be well, but not over-done. This may be ascertained by thrusting a braiding needle into the thickest part of the fillet, as soon as the meat seems resisting and elastic to the touch. If the needle withdraws clean, the fillet is ready. Now glaze it, after having cut away the string and removed the slices of bacon; dish it, and surround it with the following garnish:—Small tartlet-crusts garnished by means of noodles with cream; a slice of foie gras stamped out with a round cutter and tossed in butter, upon the noodles; and a fine slice of truffle on the foie gras. _Sauce to be sent to the table separately._—The reduced _poëling_-liquor of the fillet, cleared of all grease, and added to a Périgueux sauce. 1047—FILET DE BŒUF CHÂTELAINE Lard the fillet, _poële_ it, and glaze it just before dishing up. Set it on a long dish, and surround it with the following garnish:—(1) Medium-sized artichoke-bottoms garnished with thick Soubise; (2) fine, peeled chestnuts cooked in the _poëling_-liquor; (3) small heaps of lightly browned potatoes, cooked in butter at the last moment. _Sauce to be sent separately._—The reduced _poëling_-liquor of the fillet, cleared of all grease and added to a Madeira sauce. 1048—FILET DE BŒUF CLAMART Lard the fillet and roast it. Set it on a long dish and surround it with:—(1) Little tartlet-crusts garnished with peas, prepared à la Française (No. 2193), combined with the _ciseled_ lettuce used in their cooking-process, and cohered with butter; (2) small quoits of “Pommes Macaire” (No. 2228). Arrange the tartlet-crusts and the quoits alternately. _Sauce to be sent separately._—The gravy slightly thickened. 1049—FILET DE BŒUF DAUPHINE Lard the fillet and _poële_ it. Glaze it at the last moment; set it on a long dish, and surround it with a garnish of potato _croquettes_ à la Dauphine, moulded