The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

inches, dress them inside of the croustade on the top to represent arrows, pour a jus d’eschalotte sauce (No. 16) over the fillet, glaze the quenelles and tongue, and serve very hot. No. 419. _Fillet of Beef à la Beyrout._ Prepare and dress the fillet as before, then cut a croustade of bread representing the wall of a citadel, form the cannons with stewed carrots, and the balls with truffles, place it on mashed potatoes at the head of the dish, lay the fillet in the centre, make a border of mashed potatoes round, rather high, close to the croustade on each side, but diminishing as you go from it; have ready twenty crawfish, place them on the potatoes, tails upwards, pour a sauce Beyrout (No. 64) round the fillet; glaze and serve. I must here observe that as crawfish are frequently served to garnish calf’s head, I see no impropriety in using them to garnish beef. No. 420. _Fillet of Beef au jus d’Orange._ Prepare and dress the fillet as described (No. 417), dish it up plain and serve with jus d’orange sauce (No. 17) over it. No. 421. _Fillet of Beef au jus de Tomate._ Prepare and dress the fillet as described above, dish it up plain, pour the sauce au jus de tomate (No. 12) round it; glaze and serve very hot. No. 422. _Fillet of Beef Napolitaine._ Prepare and dress the fillet as described (No. 417), place it in the centre of the dish, have ready two croustades, the shape and size of scallop shells, fix one at each end of the fillet on mashed potatoes, and fill them with fresh scraped horseradish, then have ready the following sauce: make a mierpoix of two onions, two turnips, one carrot, one apple, a quarter of a pound of lean ham (cut in thin slices), half a clove of garlic, one bay-leaf, and three tablespoonfuls of salad oil; pass the whole twenty minutes over a slow fire (in a stewpan), then add four tablespoonfuls of Tarragon vinegar, boil it five minutes, add a pint and a half of