A guide to modern cookery

truffles cooked in Madeira. _Sauce to be sent separately._—Half-glaze combined with the cooking-liquor of the truffles, strained through linen and reduced to two-thirds. 1054—FILET DE BŒUF GODARD Lard the fillet with alternate strips of bacon and salted tongue, and _poële_ it. Glaze it a few minutes before serving; set it on a long dish, and surround it with a garnish consisting of (1) quenelles of ordinary forcemeat with chopped mushrooms and truffles added thereto, moulded by means of a coffee-spoon, and poached just before dishing up; (2) turned and cooked button-mushroom heads; (3) glazed lamb sweet-breads; (4) cocks’ combs and kidneys; (5) truffles fashioned like olives. Slightly coat these garnishes, which should be arranged in heaps, with sauce; finish the dish with four oval quenelles decked with tongue and truffle, and place one of these at either end and side of the dish. _Sauce to be sent separately._—A Godard sauce combined with the cooking-liquor of the fillet, cleared of all grease and reduced. 1055—FILET DE BŒUF HONGROISE Lard the fillet and roast it. Set it on a long dish and surround it with a garnish consisting of medium-sized onions, cooked in white consommé, and glazed in butter at the last minute. _Sauce to be sent separately._—Thin Soubise with paprika. 1056—FILET DE BŒUF JAPONAISE Lard the fillet and _poële_ it. Glaze it just before dishing; set it on a long dish, and surround it with a garnish consisting of (1) small _croustades_ cooked in grooved brioche-moulds and garnished with Japanese artichokes cohered by means of velouté; (2) potato _croquettes_ moulded to the shape of eggs and fried just before dishing up. Arrange the _croustades_ and the _croquettes_ alternately. Send the gravy of the fillet, strained and cleared of all grease, to the table separately. 1057—FILET DE BŒUF JARDINIÈRE Lard the fillet and roast it. Set it on a long dish and surround it with the following garnishes, which should be arranged in distinct heaps in such wise as to alternate their colours:—Carrots and turnips, raised by means of a grooved spoon-cutter and cooked separately in consommé; peas, French beans in lozenge-form