A guide to modern cookery

to the shape of corks, and fried just before dishing up. _Sauce to be sent separately._—Pale half-glaze with Madeira. 1050—FILET DE BŒUF DUBARRY Lard the fillet with bacon, and roast it. Set it on a long dish, and surround it with small heaps of cauliflower moulded to the shape of balls, coated with Mornay sauce, besprinkled with grated cheese, and put in the oven for the _gratin_ to form just in time for the dishing up. Send a thickened gravy to the table separately. 1051—FILET DE BŒUF DUCHESSE Either roast or _poële_ the larded fillet. If it be _poëled_, glaze it at the last moment. Set it on a long dish and surround it with potatoes à la Duchesse (the shape of which may be varied according to fancy), lightly browned and coloured in the oven for a few minutes before the dishing. _Sauce to be sent separately._—Half-glaze with Madeira. 1052—FILET DE BŒUF FINANCIÈRE _Poële_ the larded fillet. Glaze it at the last moment and set it on a long dish. Surround it with a garnish consisting of (1) quenelles of ordinary forcemeat; (2) grooved and cooked button-mushroom heads; (3) cocks’ combs and kidneys; (4) turned and _blanched_ olives. Each garnish should be placed on the dish in distinct heaps. Cover the garnish with a little financière sauce, and send the same sauce separately. 1053—FILET DE BŒUF GASTRONOME Insert truffles, cut to the shape of ordinary larding-bacon, into the fillet, and set the latter to _marinade_ for four or five hours in one-quarter pint of Madeira. This done, thoroughly wipe it; cover it with slices of bacon, and braise it in Madeira. When about to serve it, remove the slices of bacon; glaze it slightly, and set it on a long dish. Surround it with a garnish consisting of (1) large and thick slices of truffle, cooked in a fine _mirepoix_ with champagne; (2) fine chestnuts cooked in consommé and glazed; (3) fine cocks’ kidneys, rolled in pale, thin meat-glaze; (4) noodles tossed in butter. These different garnishes should be arranged in alternate heaps, and connected by means of medium-sized