1067—Filet de Bœuf Portugaise

Lard the fillet and roast it.

Set it on a long dish, and garnish it as follows:—

1. A row of medium-sized, stuffed tomatoes on either side.

2. At either end a nice heap of potatoes, shaped like long olives, and cooked in butter just before dishing up.

Send a light, Portugaise sauce separately.