A guide to modern cookery

fillet, cleared of all grease, strained with pressure, reduced, and added to a half-glaze sauce. 1070—FILET DE BŒUF RENAISSANCE Lard the fillet and _poële_ it. Glaze it at the last minute; set it on a long dish, and surround it with a garnish of early-season vegetables, comprising carrots and turnips, raised by means of a large, round, grooved spoon-cutter, cooked in consommé and glazed; very green peas; small French beans; small faggots of asparagus-heads; portions of cauliflowers, and small potatoes cooked in butter. Renaissance garnish is, however, subject to no fixed rules, and it may consist of all the available early-season vegetables, small artichoke-bottoms included. Send a clear gravy separately. 1071—FILET DE BŒUF RICHELIEU Lard the fillet, and either _poële_ or roast it. If it be _poëled_, glaze it in good time; set it on a long dish, and surround it with the following garnish, which should be arranged in distinct heaps and in such wise as to contrast its colouring:—(1) Small tomatoes and medium-sized mushrooms, stuffed; (2) small or half-lettuces, braised and well trimmed; (3) potatoes, the size of pigeons’ eggs, cooked in butter and prepared just in time for the dishing up. Send the cooking-liquor, cleared of all grease, and slightly thickened, separately. 1072—FILET DE BŒUF SAINT-FLORENTIN Lard the fillet and roast it. Set it on a long dish, and surround it with the following garnish:—(1) At either end, a heap of _cèpes_, prepared à la Bordelaise at the last minute; (2) _croquettes_ of potatoes à la Saint-Florentin, on either side. These _croquettes_ are prepared from the same potato-paste as “Pommes Duchesse,” but in this case the paste receives a copious addition of chopped tongue. Mould them to the shape of lozenges, and treat them _à l’anglaise_, using for the purpose very fine vermicelli instead of bread-crumbs. Fry the _croquettes_ just before dishing up. Send, separately, a Bordelaise sauce with white wine, kept somewhat light. 1073—FILET DE BŒUF SAINT-GERMAIN Lard the fillet and roast it. Set it on a long dish, and surround it with the following garnish:—(1) At either end of the fillet a nice heap of