1054—Filet de Bœuf Godard

Lard the fillet with alternate strips of bacon and salted tongue, and No. 250, Poëlings it. Glaze it a few minutes before serving; set it on a long dish, and surround it with a garnish consisting of (1) quenelles of ordinary forcemeat with chopped mushrooms and truffles added thereto, moulded by means of a coffee-spoon, and poached just before dishing up; (2) turned and cooked button-mushroom heads; (3) glazed lamb sweet-breads; (4) cocks’ combs and kidneys; (5) truffles fashioned like olives.

Slightly coat these garnishes, which should be arranged in heaps, with sauce; finish the dish with four oval quenelles decked with tongue and truffle, and place one of these at either end and side of the dish.

Sauce to be sent separately.—A Godard sauce combined with the cooking-liquor of the fillet, cleared of all grease and reduced.