1044—Filets de Bœuf Andalouse

Having removed all the connective tissue from the fillet, lard it with thin strips of bacon, and No. 250, Poëlings or roast it. Glaze it at the last moment; set it on a long dish, and surround it with:—(1) Some grilled half-capsicums, filled with rice à la grecque (No. 2253, Riz à la Grecque); (2) roundels of egg-plant, two inches in diameter and one inch thick, hollowed out to form cases, fried in oil, and garnished with concassed tomatoes tossed in oil. Arrange the half-capsicums and the egg-plant alternately round the fillet, and place a grilled chipolata sausage between each.

Sauce to be sent separately.—The gravy taken from the No. 250, Poëlings-stock, strained, cleared of all grease, and thickened.