A guide to modern cookery

garnish. The vegetables should be cooked with the greatest care and be left to cool naturally. When they are quite cold, either cohere them by means of jelly, or set them round the fillet in neat heaps, taking care to alternate their shades, and coat them with almost melted aspic. Finally, between each heap of vegetables lay a little chopped and very clear aspic, and, round the whole, arrange a border consisting of bits of aspic (round, oval, square, lozenge-shaped, &c.) very regularly cut. I see no reason for devoting any further space to this subject. What has been said should, I think, suffice to show how varied and numerous are the possible ways of dishing cold fillet of beef, the minute details of which may, with advantage, be left to the ingenuity of the operator. FILLET OF BEEF FOR ENTRÉES 1076—CHÂTEAUBRIAND, FILLET STEAK, TOURNEDOS By _fillet_ steaks are understood those pieces of meat cut laterally from the thickest part of the fillet of beef. They ought to be about one and one-half inches thick, and weigh from six to seven oz. Tournedos are half-fillets in respect of their weight, and might well be called the “kernels” of the fillet of beef. The usual thickness of a tournedos is about one and one-quarter inches, and they should be cut to a nice, round shape. With the object of preserving their shape, they may be tied round with string. Châteaubriand is also procured from the centre of fillet of beef, and its weight is often twice, thrice, and sometimes more than thrice as much as that of the ordinary fillet steaks. As a rule, especially when grilled, it constitutes a special roast for luncheons; when it is cooked in the saucepan, _i.e._, _sautéd_, it is more often served as a Relevé. The same garnishes suit fillet, Châteaubriands, and tournedos, the only necessary modifications being in respect of size and arrangement, which should be subject to the size of the piece of meat. The garnishes detailed hereafter are for the tournedos, which supply the greatest number of the dishes prepared from the