A guide to modern cookery

it of all its moisture, and put the chartreuses in a _bain-marie_ ten minutes before dishing the fillet. At either end of the fillet set some braised half-lettuces, arranging them so that they frame the ends of the fillet in half-circles. Between the lettuce and the chartreuses set four round quenelles, decorated with salted tongue and poached in time to be ready for the dishing of the meat. Send to the table, separately, the _poëling_-liquor of the fillet, cleared of all grease, strained, and slightly thickened with arrowroot. 1062—FILET DE BŒUF MONTMORENCY Lard the fillet and _poële_ it. Glaze it just before dishing up, and set it on a long dish. Send to the table, separately, a Madeira sauce finished with the _poëling_-liquor of the fillet, to which add (per pint of the sauce) three tablespoonfuls of red-currant jelly; two tablespoonfuls of finely-grated horse-radish, or the latter finely grated first, and then chopped; thirty moderately-sweetened cherries, set to soak in tepid water seven or eight minutes beforehand, and drained just before being added to the sauce. 1063—FILET DE BŒUF NIVERNAISE Lard the fillet and _poële_ it. Glaze it at the last moment; set it on a long dish, and surround it with garnish as follows:—(1) Heaps of small carrots, shaped like elongated olives, cooked in white consommé and a little butter and sugar, and rolled in their cooking-liquor (reduced to the consistence of syrup), with the view of glazing them. Send the _poëling_-liquor (cleared of all grease and strained) to the table separately. 1064—FILET DE BŒUF ORIENTALE Roast the fillet “plain,” _i.e._, without previously larding it. Set it on a long dish, and surround it with the following garnish, taking care to alternate the ingredients, viz., (1) timbales of rice à la grecque (No. 2253) moulded in buttered _dariole-moulds_, each timbale being placed on a medium-sized half-tomato, seasoned and tossed in butter; (2) _croquettes_ of sweet potatoes, moulded to the shape of corks, and fried just before dishing up. Send to the table, separately, a highly seasoned tomato sauce. 1065—FILET DE BŒUF PERIGOURDINE Lard the fillet and _poële_ it. Glaze