1074—Filet de Bœuf Talleyrand

Cut up the necessary number of raw truffles for the garnishing of the fillet. The pieces of truffle should be one inch long and one-quarter inch wide, and so pointed as to enable them to be easily stuck into the meat.

To stick them in, make small incisions in the fillet, and in these set the bits of truffle. No. 168, Cooked Marinade for Venison the fillet for three hours in Madeira; wrap it in slices of bacon; string it, and set it to braise with its No. 168, Cooked Marinade for Venison.

This done, remove the slices of bacon; glaze it, and set it on a long dish. Send the following garnish separately:—Poached macaroni, cut into pieces one and one-half inches long, and combined per lb. with three oz. of grated Gruyère and Parmesan, one and one-half oz. of butter, three oz. of a julienne of truffles, and three oz. of cooked foie gras, cut into large dice.

As an adjunct, send a Périgueux sauce with a fine julienne of truffles instead of the latter chopped.