558. Braized Fillet Of Beef, A La Milanaise

Braize a larded fillet of beef in an oval braizing-pan garnished with the usual quantity of vegetables, etc. ; moisten with a bottle of Sherry or Malaga; when the beef is done, glaze and dish it up, and garnish it round with macaroni prepared as follows:-Boil three-quarters of a pound of macaroni, cut it into two-inch lengths, and put it into a stew-pan containing some scollops of mushrooms, truffles, tongue, and the fillets of one fowl; to these add a ragout-spoonful of Bechamel sauce (No. 5), four ounces of grated Parmesan cheese, and a pat of butter; season with a little grated nutmeg and minionette pepper, toss the whole well together over the fire until well mixed, and use it as directed. Sauce the fillet round with the essence (clarified in the usual manner), and send the remainder to table in a sauce-boat, to be handed round with the fillet of beef.

559. Roasted Fillet Of Beef, A L'Anglaise

Procure a good thick fillet of beef, trim and lard it in the usual manner, place it in a large earthen dish, strew over it carrot and onion cut Into thin slices, thyme, bay-leaf, and branches of parsley, some thin slices of the pulp of a lemon, and a little minionette pepper; pour about a gill of salad-oil over the whole, and allow the fillet of beef to steep in this marinade for several hours - taking care to turn it over occasionally, so that it may absorb a portion of the oil impregnated with the flavor of the various ingredients contained in this kind of marinade.

About an hour and a half before dinner, remove every particle of vegetable from the fillet of beef, run a strong-made iron skewer through it lengthwise, fasten it on the spit by tying it with string at each end, and then put it down to the fire to roast - basting it frequently; take care that the fire is not too fierce, as in that case the larding will be scorched, which would spoil not only its appearance, but also injure the flavor. Toward the last five minutes of the fillet's roasting, and before it is taken up from the fire, glaze over the larding with some thin light-colored glaze, twice or thrice, take it off the spit, and dish it up ; garnish it round with small turned potatoes, fried in clarified butter, placing at each end a bouquet of scraped horse-radish ; pour a bright Financiere sauce round it (No. 8), glaze the fillet over afresh and send to table.

560. Braized Fillet Of Beef, A La Nivernaise

Braize a larded fillet of beef according to the instructions given for the fillet of beef d la Macedoine (No. 553); when done, glaze it brightly, dish it up and garnish it round with a Nivernaise (No. 137), and send to table.

561. Braized Fillet Of Beef, A La Royale

Closely lard a thick fillet of beef, daube or interlard it with small square fillets of lean ham, fat bacon, and truffles; prepare it for braizing with the trimmings and the usual quantity of vegetables, etc, one or two carcasses of game, and moisten with a bottle of Madeira. Set the fillet to simmer gently on a slow fire in the usual way, carefully basting it occasionally with its liquor; when done, glaze it brightly, and afterward dish it up; strain off the braize, clarify and reduce it, then add it so a Flnanciere ragout (No. 188), with which garnish the fillet of beef; place round it a border of large crayfish, whole truffles, and cock's-combs, and send to table.

562. Roasted Fillet Of Beef, A La Parisienne

Roast a larded fillet of beef according to directions given for the fillet of beef a l'Anglaise (No. 559); when done, dish it up, and surround it with alternate groups of green peas, and crayfish tails (tossed in a little glaze and lobster coral butter, to make them of a bright scarlet); sauce the fillet round with a rich Financiere sauce (No. 8), finished with some cravfish butter, and a little lemon-juice, and send to table.

563. Roasted Fillet Of Beef, A La Provencale

Steep a larded fillet of beef in the marinade as directed for the fillet of beef d l'Anglaise, adding to the ingredients therein mentioned, four cloves of garlic and the pulp of an extra lemon ; allow the fillet sufficient time to become thoroughly saturated with the marinade; roast it off, as before directed, glaze and dish it up, garnish it round with tomatas au gratin (No. 1160), and pour round it some sauce a la Pro-vencale (No. 25), for making which, use the marinade in which the fillet of beef has been pickled.

Note. - Fillets of beef may also be dressed plain, that is, without being larded, as some dislike the mixture of fat bacon with beef. In all other particulars, the directions for dressing braized rumps, rolls or larded fillets of beef, are to be followed when dressing fillets plain. For purposes of economy, the fillet of beef should be thus prepared for braizing: trim the fillet as if intended to be larded, and then cover the upper or smooth part with layers of beef-suet prepared for the purpose, by taking some large pieces of suet and placing them between a wet cloth, and with the cutlet-bat flatten them until they do not exceed half an inch in thickness; fasten the layers on the fillet with string, and for braizing the fillet, follow the directions given in the foregoing dishes.