A guide to modern cookery

and small flageolets, each of which vegetables should be cooked in a manner in keeping with its nature, and separately cohered with butter; portions of freshly-cooked cauliflower, kept very white and of tight growth. Send some Hollandaise sauce for the cauliflower, and some clear gravy, to the table, separately. 1058—FILET DE BŒUF LORETTE Lard the fillet and _poële_ it. Glaze it at the last moment; set it on a long dish, and surround it with a garnish as follows:—(1) A small pyramid of Lorette potatoes (No. 2226) at either end of the fillet; (2) fine heaps of asparagus-heads, cohered with butter, on either side. Send some _tomatéd_ half-glaze separately. 1059—FILET DE BŒUF MACÉDOINE Prepare the fillet as directed under “Filet de Bœuf Jardinière.” Set it on a long dish and surround it with a _Macédoine_ garnish. The latter comprises the same ingredients as the “_Jardinière_”; but, instead of their being heaped separately, they are mixed together and cohered by means of butter. 1060—FILET DE BŒUF AU MADÈRE ET AUX CHAMPIGNONS Lard and _poële_ the fillet. Glaze it; dish it as before, and surround it with fine mushroom-heads, turned and grooved. Send to the table, separately, a Madeira sauce finished with the _poëling_-liquor, cleared of all grease and reduced. 1061—FILET DE BŒUF MODERNE Lard the fillet alternately with bacon and tongue, and _poële_ it. Glaze it just before dishing; set it on a long dish, and surround it with garnish as follows:—On either side of the fillet lay a row of small “chartreuses,” made in small, hexagonal moulds. To make these “chartreuses,” butter the moulds and deck the bottom of each with a slice of truffle, big enough to almost entirely cover it. Now line the sides of the moulds with various vegetables, such as carrots, turnips, peas, and French beans; each of which vegetables should be cooked as its nature requires. Arrange them in such wise as to vary their colours, and spread over the whole a thin layer of rather flimsy forcemeat. Fill up the moulds with braised cabbage, which should be well pressed with the view of ridding