1062—Filet de Bœuf Montmorency

Lard the fillet and No. 250, Poëlings it.

Glaze it just before dishing up, and set it on a long dish.

Send to the table, separately, a Madeira sauce finished with the No. 250, Poëlings-liquor of the fillet, to which add (per pint of the sauce) three tablespoonfuls of red-currant jelly; two tablespoonfuls of finely-grated horse-radish, or the latter finely grated first, and then chopped; thirty moderately-sweetened cherries, set to soak in tepid water seven or eight minutes beforehand, and drained just before being added to the sauce.