1072—Filet de Bœuf Saint-Florentin

Lard the fillet and roast it.

Set it on a long dish, and surround it with the following garnish:—(1) At either end, a heap of cèpes, prepared à la Bordelaise at the last minute; (2) croquettes of potatoes à la Saint-Florentin, on either side. These croquettes are prepared from the same potato-paste as “Pommes Duchesse,” but in this case the paste receives a copious addition of chopped tongue. Mould them to the shape of lozenges, and treat them No. 174, Anglaise (for Egg-and-bread-crumbing), using for the purpose very fine vermicelli instead of bread-crumbs.

Fry the croquettes just before dishing up.

Send, separately, a Bordelaise sauce with white wine, kept somewhat light.