Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

a Champagne-sauce. _A la Chateaubriand._--This is prepared and served like the preceding one, with a _Madeira_ instead of a _Champagne_ sauce. _Sauté._--When cooked in a pan as directed above, cook mushrooms about ten minutes in the gravy, and serve mushrooms and gravy all around the meat. A fillet _sauté_ is always made with a tenderloin. As is seen by the above receipts, all the good pieces of beef may be prepared in the ways described, ribs as well as other pieces, and from the plainest to the most _recherché_ way, from the cheapest to the most costly manner. Several names are given to the different ways we have described, such as fillet _financière_ (fillet served with a ragout of chicken-combs), fillet Richelieu (fillet with half a dozen skewers), etc. _En Bellevue._--This is the best way to serve it cold. It may be served whole, or part of it, that is, what is left from the preceding dinner. For a supper or lunch, it is the most handy dish, as it can be prepared in advance. Make some meat jelly or calf's-foot jelly, put a thickness of about three-quarters of an inch of it in a tin dish or mould, large enough to hold the fillet; then place on ice to cool, and when congealed and firm enough, place the fillet on it, the larded side downward; fill now with jelly till the fillet is covered, and have a thickness of about three-quarters of an inch above it. The fillet must not touch the sides of the mould, but be perfectly enveloped in jelly. If the thickness of jelly is even on both sides and all around, it is much more sightly. When the jelly is perfectly congealed and firm, place a dish over the mould, turn upside down, and remove it. Serve as it is. As a tenderloin is very expensive and rather difficult to get, buy a fine piece of ribs, cut the fleshy part of the shape of a tenderloin, and prepare it as directed above; it makes an excellent and sightly dish. The bony part with the