A guide to modern cookery

it just before dishing up; set it on a long dish, and surround it with medium-sized truffles, freshly cooked in Madeira and fine _mirepoix_, and glazed. Send a Périgueux sauce separately. 1066—FILET DE BŒUF PETIT DUC Lard the fillet and _poële_ it. Glaze it in good time; set it on a long dish, and surround it with the following garnish:—(1) crisp, small patties of puff paste garnished with asparagus-heads cohered by means of cream sauce; (2) medium-sized artichoke-bottoms, prepared in the usual way, and garnished with slices of truffle. Send, separately, a light, meat glaze, combined with four oz. of butter per one-half pint. 1067—FILET DE BŒUF PORTUGAISE Lard the fillet and roast it. Set it on a long dish, and garnish it as follows:— 1. A row of medium-sized, stuffed tomatoes on either side. 2. At either end a nice heap of potatoes, shaped like long olives, and cooked in butter just before dishing up. Send a light, Portugaise sauce separately. 1068—FILET DE BŒUF PROVENÇALE Lard the fillet and _poële_ it. Glaze it at the last minute; set it on a long dish, and surround it with the following, alternated:—Tomatoes and mushrooms stuffed à la Provençale (Nos. 2266 and 2075). Send a _tomatéd_ half-glaze sauce, separately. 1069—FILET DE BŒUF RÉGENCE _Marinade_ the fillet in Rhine wine two or three hours in advance; cover it with a _Matignon_ (No. 227); envelop the fillet and the _Matignon_ in slices of bacon, and set the whole to braise with its _marinade_. A few minutes before dishing up, remove the slices of bacon and the _Matignon_, and glaze the fillet. Set it on a long dish, and surround it with the following garnish, which, except for the decorated quenelles, which are left plain, should be arranged in distinct heaps, and slightly coated with sauce:—(1) quenelles of ordinary forcemeat, combined with chopped tongue, moulded by means of a coffeespoon, and poached at the last minute; (2) collops of foie gras tossed in butter; (3) fine cocks’ combs; (4) very white, cooked mushroom-heads, and truffles shaped like large olives. Send, separately, the braising-liquor of the