A guide to modern cookery

glazed carrots, cut to the shape of olives; (2) a heap of very small potatoes, cooked in butter, on either side of the carrots; (3) a row of small timbales of very green peas purée (No. 2196) on either side of the fillet. 1074—FILET DE BŒUF TALLEYRAND Cut up the necessary number of raw truffles for the garnishing of the fillet. The pieces of truffle should be one inch long and one-quarter inch wide, and so pointed as to enable them to be easily stuck into the meat. To stick them in, make small incisions in the fillet, and in these set the bits of truffle. _Marinade_ the fillet for three hours in Madeira; wrap it in slices of bacon; string it, and set it to braise with its _marinade_. This done, remove the slices of bacon; glaze it, and set it on a long dish. Send the following garnish separately:—Poached macaroni, cut into pieces one and one-half inches long, and combined per lb. with three oz. of grated Gruyère and Parmesan, one and one-half oz. of butter, three oz. of a _julienne_ of truffles, and three oz. of cooked foie gras, cut into large dice. As an adjunct, send a Périgueux sauce with a fine _julienne_ of truffles instead of the latter chopped. 1075—FILET DE BŒUF FROID (Relevé) Fillet of beef, when properly dished, makes an excellent cold Relevé. For this purpose lard it, roast it (keeping it somewhat underdone towards the centre), and, when it is quite cold, trim, and coat it with half-melted jelly. Then set it either directly upon a dish or upon a cushion of bread or carved rice, which makes the dish more sightly when the garnish is added. Before setting the fillet on the dish or on the cushion of rice, it is well to cut a slice one-fifth inch thick from the whole of its base; leave this slice under the fillet when dishing; by this means, when the carving is proceeded with, each slice will be found to be neatly trimmed. Cold fillet of beef allows of every possible cold vegetable