1048—Filet de Bœuf Clamart

Lard the fillet and roast it.

Set it on a long dish and surround it with:—(1) Little tartlet-crusts garnished with peas, prepared à la Française (No. 2193, Petits Pois à la Française), combined with the ciseled lettuce used in their cooking-process, and cohered with butter; (2) small quoits of “Pommes Macaire” (No. 2228, Pommes de Terre Macaire). Arrange the tartlet-crusts and the quoits alternately.

Sauce to be sent separately.—The gravy slightly thickened.