1053—Filet de Bœuf Gastronome

Insert truffles, cut to the shape of ordinary larding-bacon, into the fillet, and set the latter to No. 168, Cooked Marinade for Venison for four or five hours in one-quarter pint of Madeira.

This done, thoroughly wipe it; cover it with slices of bacon, and braise it in Madeira. When about to serve it, remove the slices of bacon; glaze it slightly, and set it on a long dish.

Surround it with a garnish consisting of (1) large and thick slices of truffle, cooked in a fine No. 228, Mirepoix with champagne; (2) fine chestnuts cooked in consommé and glazed; (3) fine cocks’ kidneys, rolled in pale, thin meat-glaze; (4) noodles tossed in butter. These different garnishes should be arranged in alternate heaps, and connected by means of medium-sized truffles cooked in Madeira.

Sauce to be sent separately.—Half-glaze combined with the cooking-liquor of the truffles, strained through linen and reduced to two-thirds.