1071—Filet de Bœuf Richelieu

Lard the fillet, and either No. 250, Poëlings or roast it.

If it be No. 250, Poëlings, glaze it in good time; set it on a long dish, and surround it with the following garnish, which should be arranged in distinct heaps and in such wise as to contrast its colouring:—(1) Small tomatoes and medium-sized mushrooms, stuffed; (2) small or half-lettuces, braised and well trimmed; (3) potatoes, the size of pigeons’ eggs, cooked in butter and prepared just in time for the dishing up.

Send the cooking-liquor, cleared of all grease, and slightly thickened, separately.