Comprising Fillet of beef, d la Napolitaine. d la Macedo'ne.

d la Jardiniere.

with Chevreuilsauce.

a l'Allemannde.

an Madere.

Fillet of Beef, d la Milanaise. d l'Anglaise.

d la Nivernaise, d la Royale.

d la Parisienne.

d la Provencale.

552. Fillet Of Beef, A La Napolitaine

ProcUre a whole fillet of beef, and, with a thin-bladed knife, pare off the sinewy skin which covers it, lard it closely in the usual manner, and prepare it for braizing, as follows: - First, place the trimmings in a narrow oblong braizing-pan on the drainer, then put in the fillet and garnish it round with carrot, celery, a couple of onions with two cloves stuck in each, a fagot of parsley and green onions garnished with thyme and bay-leaf, and two blades of mace; moisten with a bottle of light white wine, cover the whole with a well-buttered paper, put the lid on the pan, and set the fillet to boil gently on a slow fire, with live embers on the lid, basting the fillet frequently with its own liquor while braizing, which will require about two hours. Toward the latter part of the time, glaze the larding with some thin, light-colored glaze, and set the fillet in the oven to dry the larding, taking care that it does not burn, or get too much colored. In the mean time, strain off the braize, divest it of every particle of grease, and clarify it; reduce it to one-third of its original quantity, and then add a spoonful of good Espagnole sauce (No. 3), two chopped shalots, half a pot of red-currant jelly, and a spoonful of grated horse-radish; set the whole to boil on the stove-fire for five minutes, after which pass the sauce through a tammy into a bain-marie. When about to serve the dinner, place the fillet on a dish, and surround it with groups of macaroni dressed with cheese, in the usual manner, some raviolis (No. 375), tossed in a little glaze, and some sultana raisins stewed for ten minutes in a little white wine; glaze the beef over, pour the sauce round the fillet, on which, at each end, and at the centre, with an ornamental skewer, fix a turnip, cut in the shape of a cup, (parboiled in salt and water colored with cochineal), and filled with grated horse-radish, and send to table; observing that some of the sauce should be sent in a sauce-boat separately.

553. Fillet Of Beef, A La Macedoine

Trim, lard, and prepare a fillet of beef according to the first part of the preceding instructions; moisten it with two ladlefuls of good stock, and proceed to braize the fillet in exactly the same manner; when done, glaze and dish it up. Garnish it round with groups of carrots, turnips, French-beans, asparagus-heads, and buds of cauliflower - the carrots and turnips to be turned or cut into the shape of small olives, or cloves of garlic, the French-beans in the shape of diamonds; and observe that each kind of vegetable should be separately prepared and tossed in a little Bechamel or Allemande sauce, previously to being placed round the fillet of beef. Sauce round the fillet with the clarified and reduced braize in which it has been done, glaze the fillet, and send to table.