1047—Filet de Bœuf Châtelaine

Lard the fillet, No. 250, Poëlings it, and glaze it just before dishing up. Set it on a long dish, and surround it with the following garnish:—(1) Medium-sized artichoke-bottoms garnished with thick Soubise; (2) fine, peeled chestnuts cooked in the No. 250, Poëlings-liquor; (3) small heaps of lightly browned potatoes, cooked in butter at the last moment.

Sauce to be sent separately.—The reduced No. 250, Poëlings-liquor of the fillet, cleared of all grease and added to a Madeira sauce.