1063—Filet de Bœuf Nivernaise

Lard the fillet and No. 250, Poëlings it.

Glaze it at the last moment; set it on a long dish, and surround it with garnish as follows:—(1) Heaps of small carrots, shaped like elongated olives, cooked in white consommé and a little butter and sugar, and rolled in their cooking-liquor (reduced to the consistence of syrup), with the view of glazing them.

Send the No. 250, Poëlings-liquor (cleared of all grease and strained) to the table separately.